OLD BAY Hot Sauce Crabby Lollipops | McCormick For Chefs®

Combining the best Maryland Blue Crab Cake recipe with the all new OLD BAY® Hot Sauce creates a spicy version of this classic recipe.

Ingredients

Servings

OLD BAY® Hot Sauce Remoulade | Serves 4
1 cup Mayonnaise
2 tbsps Frenchs ® Dijon Mustard
1/4 cup Gherkins, 1/4" diced
1 tbsp OLD BAY® Hot Sauce
OBHS Crabby Lollipops | Serves 4
2 tbsps Mayonnaise
2 tbsps OLD BAY® Hot Sauce
2 tsps OLD BAY® Seasoning
2 tsps McCormick Culinary ® Parsley Flakes
1/2 tsp Frenchs ® Classic Yellow Mustard
1 each Egg, beaten
2 slices White Bread, crumbled
1 pound Lump Crabmeat
16 each Blue Crab Cocktail Claws

Procedure

OLD BAY® Hot Sauce Remoulade

In a bowl stir together mayonnaise, mustard, gherkins and OLD BAY® Hot Sauce.
Cover and refrigerate for service.

OLD BAY® Hot Sauce Crabby Lollipops

In a bowl combine mayonnaise, OLD BAY® Hot Sauce, OLD BAY® Seasoning, parsley, mustard and egg and whisk together.
Gently fold in crabmeat and crumbled bread. Shape into 16 mini cakes
In a bowl, toss crab claws with second amount of OLD BAY® Hot Sauce until well coated.
Place 1 crab claw in the middle of each of the crab cakes and wrap around the claw. Smooth surface of the crab cake so to form an even layer.

Service

Set oven to 325°F. For each serving, place 4 wrapped claws on sizzle platter and cook 10 minutes until hot and golden in color.
Drizzle with extra OLD BAY® Hot Sauce and sprinkle with OLD BAY® Seasoning. Serve hot with 1/4 cup of OLD BAY® Hot Sauce Remoulade.

Chef's Tip!

Use these lollipops as a appetizer or a signature garnish for a surf & turf

Recipe type: Appetizers

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