<span>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. </span> <span>At Seafire, we use Old Bay in a wide range of dishes, including the short rib doughnuts, seafood chowder and crab cakes.”</span> <span>Crab cakes with Old Bay Seasoning, corn succotash and sriracha cocktail sauce</span> <strong><span><em>Ingredients</em></span></strong> <span>1 corn on the cob</span> <span>1 red pepper </span> <span>20g jalapeño</span> <span>1 lime </span> <span>10g coriander </span> <span>150g tin crab</span> <span>20g chives, chopped </span> <span>300ml mayonnaise </span> <span>50g sriracha sauce </span> <span>150g panko breadcrumbs </span> <span>1 large egg</span> <span>¼ tsp black pepper</span> <span>Old Bay Seasoning, to taste </span> <span>Vegetable oil for frying</span> <span>Finishing salt </span> <strong><span><em>Method </em></span></strong> <span>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. </span> <span>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. </span> <span>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.</span> <span>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.</span> <span>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.</span> <strong>_________________</strong> <strong>Read more:</strong> <strong>_________________</strong>