Best-Ever Crab Cakes
Juicy, flavorful crab cakes with a hint of mustard and Worcestershire, perfect for seafood lovers seeking a crispy, savory appetizer or main dish. Elegant yet simple.
Ingredients
Instructions
- Carefully pick over crab meat, removing all shells.
- In a large mixing bowl, combine crab meat, beaten egg, mayonnaise, white pepper, salt, dry mustard, Worcestershire sauce, and minced parsley.
- Form the mixture into cakes.
- Brown the cakes in butter until golden and crispy.
Tips & Substitutions
For the best texture, use fresh lump crab meat and avoid over-mixing the ingredients. If you don't have dry mustard, you can substitute with prepared mustard or omit it for a milder flavor. Adding a touch of Old Bay seasoning can enhance the crab's natural sweetness. For a twist, consider incorporating finely diced bell peppers or green onions.
Serving Suggestions
Serve crab cakes with a tangy remoulade or tartar sauce for dipping. They pair beautifully with a fresh salad or coleslaw. For a complete meal, consider serving alongside roasted vegetables or a light pasta dish, such as Cream Tuna And Peas. A crisp white wine or a light lager complements the flavors well.
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 375°F (190°C) for about 10-15 minutes until heated through and crispy. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Best-Ever Crab Cakes contains roughly 513 calories, with 9g protein, 104g carbohydrates, and 8g fat. It is an excellent source of iron (26% of the Daily Value) and calcium (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2124mg per serving (92% 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 canned crab meat for this recipe?
Yes, canned crab meat can be used, but fresh crab meat yields a superior flavor and texture. If using canned, ensure it is well-drained and check for any shell pieces before mixing with the other ingredients.
How do I prevent the crab cakes from falling apart while cooking?
To help keep the crab cakes intact, make sure to chill them in the refrigerator for at least 30 minutes before cooking. This firms up the mixture and helps it hold its shape during frying.
Can I freeze crab cakes for later use?
Yes, you can freeze uncooked crab cakes. Place them on a baking sheet to freeze individually before transferring to an airtight container or freezer bag. They can be cooked from frozen; 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).