Bay Crab Cakes
Delicate crab cakes with savory herbs and spices, featuring tender crabmeat and flavorful seasonings, perfect as an appetizer or main course for seafood lovers.
Ingredients
- 1/4 cup minced onion
- 2 tablespoons minced green pepper ⓘ
- 1/4 cup butter, melted ⓘ
- 1 pound fresh crabmeat, drained, flaked
- 3/4 cup fine dry bread crumbs ⓘ
- 1 egg, beaten ⓘ
- 1 tablespoon mayonnaise
- 1 tablespoon dried parsley flakes ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 1 teaspoon Old Bay seasoning ⓘ
- 1 teaspoon dry mustard
- 1/4 to 1/2 cup dry bread crumbs ⓘ
- dash of red pepper ⓘ
Instructions
- Saute the minced onion and green pepper in melted butter until tender.
- Remove from heat.
- Stir in crab meat, dry bread crumbs, egg, mayonnaise, parsley, lemon juice, Worcestershire sauce, Old Bay seasoning, dry mustard, and red pepper. Mix well.
- Shape into 8 patties.
- Coat each patty with additional dry bread crumbs.
- Pour oil to a depth of 1/4 inch into a heavy skillet.
- Fry the crab cakes in hot oil (375°F) for 4 to 5 minutes on each side until golden brown.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. If fresh crabmeat isn't available, canned or frozen crabmeat can be used, but make sure to drain well. To enhance the flavor, add a splash of hot sauce or a pinch of cayenne pepper. Ensure the oil is hot enough before frying to achieve a crispy texture.
Serving Suggestions
Serve the crab cakes with a tangy dipping sauce, such as tartar or remoulade. They pair wonderfully with a fresh salad or coleslaw for crunch. For a delightful meal, consider serving with Barbecued Garlic Shrimp, which complements the crab cakes nicely. Garnish with lemon wedges for an added touch.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F for about 10-15 minutes until heated through. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Bay Crab Cakes contains roughly 85 calories, with 1g protein, 8g carbohydrates, and 6g fat. It is an excellent source of vitamin C (33% 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 the crab cakes ahead of time?
Yes, you can prepare the mixture and shape the patties a day in advance. Store them covered in the refrigerator until you're ready to fry them. This allows the flavors to meld together, enhancing the taste.
What type of crabmeat is best for this recipe?
Fresh lump crabmeat is ideal for its texture and flavor, but you can also use claw meat for a more economical option. Just ensure it's high quality and properly drained to avoid excess moisture.
Can I bake the crab cakes instead of frying them?
Yes, you can bake them for a healthier alternative. Preheat your oven to 375°F, place the crab cakes on a greased baking sheet, and bake for about 15-20 minutes, flipping halfway through, until they are golden brown.
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).