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Chesapeake Crab Cake Mix

Blue Crab Bay Co

DESCRIPTION
Now you can make your own crab cakes or appetizer-size crab puffs. Blue Crab Bay Co's special mix contains cracker crumbs seasoned with their signature Chesapeake Bay Seasoning and air-dried red bell peppers, carrots, celery, tomatoes and leeks. Simply add fresh crabmeat, an egg and a little mayonnaise and sauté or broil. Easy recipe on back of packet. You also can substitute cooked flaked fish and make fish cakes. Packet makes two to four crab cakes depending on the size or 10 to 12 mini crab cakes or puffs. 

DETAILS
- Net wt 2 oz (57g)
- Simply add crabmeat, egg, and mayonnaise
- Easy recipe on back
- Makes 10 to 12 mini crab cakes, or 2 to 4 large crabs cakes
- Product of USA

SUGGESTED RECIPES



CHESAPEAKE CRAB CAKES
Ingredients
1/2 to 1 lb. fresh crabmeat
1 tbsp. water
1 egg
1/4 cup mayonnaise
Butter and/or oil
Blue Crab Bay Co.® Chesapeake Crab Cake Mix
Instructions
Soak air-dried vegetables (included in Crab Cake Mix packet) in 1 tbsp. water for 5 minutes. In a large mixing bowl, whisk egg and add seasoned cracker crumbs (included in Crab Cake Mix packet), mayonnaise, and rehydrated vegetables. Mix well. Make sure crabmeat is clean of shell and gently add it to mixture, coating well. Form into 4 to 8 evenly sized cakes.
To sauté: - Lightly coat skillet with butter and/or oil and cook over medium heat for a few minutes on each side until golden brown.
To broil: - Place cakes in broiling pan. Broil until golden brown, turning once. Serve with tartar sauce and lemon wedges or garnish with favorite sauce.
Option: - Make 4 to 8 crab cakes; form into smaller bite-size balls for an easy, delicious appetizer.

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ALMOND ENCRUSTED CRAB CAKES
Ingredients
1/2 lb. fresh crabmeat
1 packet Blue Crab Bay Co.® Crab Cake Mix
1 egg
1/4 c. mayonnaise (plus 2 tbsp. to be used later)
1/4 cup finely chopped salted roasted almond (or best with Blue Crab Bay Co.® Dune Buggies Almonds)
Unsalted butter
1/2 c. mushroom quarters
1 tbsp. brandy
2 tbsp. horseradish mustard
Instructions
Prepare crab cakes according to crab cake mix directions. Prior to cooking, press cakes into chopped almonds, then saute on both sides in unsalted butter until almonds are golden brown. Saute mushroom quarters in unsalted butter or olive oil, adding a little brandy. Serve crab cakes surrounded by mushroom quarters, topped with a mixture of horseradish mustard and remaining 2 tbsp. mayonnaise. Serves two.

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CRABMEAT-STFFED FLOUNDER WITH IMPERIAL SAUCE
Ingredients
4 small flounder fillets
1 packet Blue Crab Bay Co.® Crab Cake Mix
1 egg
1/4 cup mayonnaise
1/2 lb. fresh crabmeat
Instructions
Preheat oven to 375 degrees. Prepare crabmeat stuffing with Crab Cake Mix per recipe on packet. Place two fillets in a large buttered shallow baking dish and mound crabmeat stuffing over the fillets. Place remaining fillets on top of stuffing. (If desired, cut a cross-shaped slit in the top fillet so the stuffing shows through the middle.) Bake for about 30 minutes*. Spoon Island House Imperial Sauce (recipe below) over the top of each fillet and bake uncovered for an additional five minutes or until slightly golden. Serves two.
Island House Imperial Sauce Recipe:
Mix all ingredients together to make topping for stuffed flounder.
1/2 cup mayonnaise
1/2 tsp. Worcestershire sauce
1 egg, beaten
2 tsp. Blue Crab Bay Co.® Chesapeake Bay Seasoning
1/2 tsp. baking powder
*Cooking times may vary depending upon the thickness of your fish fillets. Test the bottom of the fillet to make sure it flakes easily with a fork.

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