Alaskan Crab Cakes
Alaskan Crab Cakes feature tender crabmeat combined with a rich, creamy sauce, fragrant herbs, and subtle spices, making them perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Melt butter in a medium saucepan; remove from heat.
- Stir in flour to make a smooth mixture.
- Gradually stir in milk.
- Bring to boiling over medium heat, stirring constantly.
- Reduce heat and simmer for 1 minute.
- Beat some of the hot mixture into the egg yolks; return to the rest of the mixture in the saucepan.
- Cook, stirring, several minutes, until thickened.
- Remove from heat.
Tips & Substitutions
For added flavor, consider using Old Bay seasoning in place of the cayenne. If you prefer a lighter version, substitute Greek yogurt for some of the butter or margarine. To achieve a crispier texture, try using panko breadcrumbs instead of regular dry bread crumbs. Ensure the crabmeat is well-drained to avoid excess moisture in the cakes.
Serving Suggestions
Serve the crab cakes with a zesty dipping sauce, like a remoulade or tartar sauce, for a delightful contrast. These cakes pair beautifully with a light salad or roasted vegetables. For a complete meal, consider serving them alongside the Shrimp And Pasta Salad (Low-Fat) for a delicious seafood-themed dinner.
Storage & Reheating
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, until heated through. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Alaskan Crab Cakes contains roughly 820 calories, with 15g protein, 33g carbohydrates, and 72g fat. It is an excellent source of vitamin A (34% of the Daily Value), iron (31% of the Daily Value), and protein (30% of the Daily Value), and a good source of vitamin D and calcium. Note that it is relatively high in sodium, at 2275mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh crab meat instead of canned?
Absolutely! Fresh crab meat can provide a more vibrant flavor. Just ensure it's cooked and picked over for any shell pieces. Adjust the quantity to match the weight of the canned crab meat, and follow the same preparation steps.
How do I prevent the crab cakes from falling apart?
To help the crab cakes hold their shape, be sure to mix the ingredients gently and avoid overworking the crab meat. Chilling the mixture for at least 30 minutes before forming the cakes can also help them firm up, making them easier to handle during cooking.
Can I freeze crab cakes before cooking?
Yes, you can freeze uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe container. When ready to cook, you can bake them straight from the freezer, just add a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).