Barb'S Crab Cakes
Crab cakes with a savory blend of Old Bay, mustard, and Worcestershire sauce offer a flavorful bite ideal for seafood lovers and elegant occasions.
Ingredients
Instructions
- Stir together crabmeat, egg, mayonnaise, mustard, Worcestershire sauce, crumbs, Old Bay, and pepper until well moistened.
- Form the mixture into cakes.
- Fry the crab cakes until they are golden brown.
Tips & Substitutions
For the best texture, use lump crabmeat and avoid overmixing the ingredients. If you don't have Old Bay, a blend of paprika, celery salt, and black pepper can work as a substitute. Consider adding finely chopped green onions or bell peppers for extra flavor. If you're short on time, pre-made breadcrumbs can save you preparation time.
Serving Suggestions
Serve the crab cakes with a squeeze of lemon and a side of tartar sauce for dipping. They pair beautifully with a fresh green salad or coleslaw. For a heartier meal, consider serving alongside Garlic Shrimp And Vegetables. These cakes also make excellent appetizers when served with cocktail sauce.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 10-12 minutes until heated through and crispy. For best results, avoid microwaving, as this may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Barb'S Crab Cakes contains roughly 153 calories, with 9g protein, 23g carbohydrates, and 3g fat. It is a good source of protein (19% of the Daily Value). Note that it is relatively high in sodium, at 569mg per serving (25% 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 make these crab cakes ahead of time?
Yes, you can form the crab cakes and refrigerate them for a few hours before frying. This helps them hold their shape better during cooking. Just be sure to keep them covered to prevent drying out.
What kind of crabmeat should I use?
Lump crabmeat is ideal for its texture and flavor, but you can also use backfin or claw meat if lump is unavailable. Just ensure it's pasteurized and fresh for the best results.
Can I freeze crab cakes?
Absolutely! Freeze the formed but uncooked crab cakes on a baking sheet until solid, then transfer them to a freezer bag. They can be stored for up to 3 months. Cook from frozen, adding a few extra minutes to the frying 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).