Aunt Edith'S Crab Cakes
Crab cakes bursting with savory flavors, combining tender crab meat with herbs, mayonnaise, and Old Bay seasoning. Perfect for seafood lovers and impressive for gatherings.
Ingredients
Instructions
- Mix cracker crumbs, parsley flakes, mayonnaise, mustard, egg, and Old Bay seasoning together in a bowl.
- Add the mixture to the crab meat and stir lightly, checking for shells.
- Shape the mixture into individual crab cakes.
- Refrigerate the crab cakes for approximately 15 minutes.
- Saute the crab cakes in 2 tablespoons of oil and margarine until browned.
Tips & Substitutions
For best results, use fresh crab meat for a sweeter flavor. If you don't have Old Bay seasoning, a mix of celery salt, paprika, and black pepper can serve as a substitute. Ensure not to overmix the crab meat to maintain a tender texture. If you prefer a spicier kick, consider adding a dash of hot sauce to the mixture. For a twist, try incorporating ingredients from other seafood recipes.
Serving Suggestions
Serve the crab cakes with a side of tangy tartar sauce or a squeeze of fresh lemon juice for added flavor. They pair beautifully with a light salad or coleslaw. For a complete meal, consider serving with a side of roasted vegetables or alongside dishes like Tuna Loaves for a delightful seafood feast.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat with a little oil for about 3-4 minutes on each side until heated through and crispy. Avoid microwaving, as it can make the cakes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Edith'S Crab Cakes contains roughly 551 calories, with 8g protein, 94g carbohydrates, and 17g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and potassium.
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 canned crab meat for this recipe?
Yes, canned crab meat can be used, but it may not have the same flavor and texture as fresh crab. Be sure to drain it well and check for any shell pieces before mixing into the batter.
How can I make these crab cakes gluten-free?
To make gluten-free crab cakes, substitute regular cracker crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that all other ingredients, including the mayonnaise and mustard, are also gluten-free.
What can I serve with crab cakes besides tartar sauce?
In addition to tartar sauce, consider serving crab cakes with a remoulade or a zesty aioli. A fresh mango salsa can also add a sweet contrast, making it a delightful pairing that enhances the flavors of the crab.
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).