Raymond Wong, chef de cuisine at Seafire Steakhouse, in Atlantis, The Palm, says: “One of my favourite ingredients is Old Bay Seasoning. It’s perfect for a variety of foods such as salads, seafood, poultry and various other types of meat. The world-famous blend of 18 herbs and spices, including paprika and black pepper, is a hidden ingredient that compliments everything due to its versatile flavour.
At Seafire, we use Old Bay in a wide range of dishes, including the short rib doughnuts, seafood chowder and crab cakes.”
Crab cakes with Old Bay Seasoning, corn succotash and sriracha cocktail sauce
1 corn on the cob
1 red pepper
150g tin crab
20g chives, chopped
50g sriracha sauce
150g panko breadcrumbs
1 large egg
¼ tsp black pepper
Old Bay Seasoning, to taste
Vegetable oil for frying
For the corn succotash, char the corn cob and the red pepper on the stove. Use a sharp knife to cut the corn off the cob and put into a bowl. When you’re done removing the kernels, use the back of the knife to scrape any remaining bits of corn and juice off the cob and into the bowl.
Peel the red pepper and cut into small cubes. Dice the jalapeño and add to the mix. Finish the succotash with fresh lime juice and chopped coriander.
Put the crab, 200ml mayonnaise, chives, egg, 50 grams of panko breadcrumbs, black pepper and Old Bay Seasoning into a bowl and stir well to combine.
To make the sriracha sauce, combine 100ml of mayonnaise and 50 grams of sriracha. Then roll the crab mix into bite-size balls and toss them into the remaining panko breadcrumbs. Make sure the crab cakes are evenly coated.
Prepare a paper-towel-lined wire rack. Then heat the vegetable oil in a deep-frying pan over medium heat. Add the crab cakes and deep-fry until golden brown. Finally, drain the crab cakes onto the paper towels, and sprinkle with finishing salt before serving.