To make the sauce: In a small bowl, mix together all the sauce ingredients until well-combined. Cover and keep cold in a refrigerator or ice-filled cooler until ready to serve for up to 48 hours.

Remove crab cakes from refrigerator and sprinkle with additional Old Bay. Add crab patties to pan, working in batches if necessary. Pan-fry until golden-brown on exterior, 2-3 minutes per side.

From crab cakes and corn on the cob to creamy dips, these Old Bay recipes use the seafood seasoning to bring bold, savory ...

Crab cakes #2: Hold the Old Bay when making batch of cakes with a century-long pedigree. ... In a small bowl, mix remaining ingredients (mayonnaise through Saltines) until combined.

¼ cup each minced red bell pepper, celery, red onion 2 tablespoons lemon juice ½ cup mayonnaise 2 large eggs 3 dashes Tabasco sauce 3 tablespoons flat-leaf parsley, finely chopped 1. In a bowl ...

Browned in a pan and finished in the oven, the fist-sized cake is topped with a creamy remoulade sauce and served with ginger slaw and black-eyed pea salad. (Chesapeake Bay jumbo lump crab cake, $18.) ...

Make patty melt sandwiches even better by swapping the usual burger for a delicious homemade crab cake. IE 11 is not supported. For an optimal experience visit our site on another browser.

1 tablespoon mustard. 2 teaspoons Old Bay seasoning. Juice from ½ lemon; save the other half for squeezing on the cooked crab cakes. 1 pound lump crabmeat ...

Maryland Crab Cakes: Fruits of the Old Bay Our Fifty Plates tour continues with lump blue crab cakes from Ruth's Chris Steak House. Expand. July 08, 2014 at 9:46 am PDT.