Broiled Crab Cakes
Broiled crab cakes offer a rich, tender seafood experience with bright hints of lemon and fresh parsley. Perfect as an appetizer or light main course, they appeal to seafood lovers and those seeking a flavorful, easy-to-make dish with crispy edges and succulent interior.
Ingredients
Instructions
- Pick over crabmeat gently and carefully to remove shells and cartilage; do not break up lump meat.
- Add seafood seasoning or dry mustard, lemon juice, parsley, and eggs; combine gently.
- Form the mixture into medium-sized cakes and place in a lightly buttered flat pan.
- Place under broiler and cook until golden brown, turning once.
- Serve with salted crackers.
Tips & Substitutions
When preparing crab cakes, avoid overmixing the ingredients to maintain the lumps of crabmeat for a better texture. If seafood seasoning isn't available, dry mustard is a great substitute. For added flavor, consider mixing in a dash of hot sauce or Worcestershire sauce. These cakes can also be made with leftover crab from dishes like Baked Crabmeat or Baked Stuffed Shrimp.
Serving Suggestions
Serve your crab cakes alongside a refreshing salad or a side of seasoned crackers for a delightful crunch. They also pair beautifully with a zesty dipping sauce, such as tartar or a homemade remoulade. For a complete meal, consider serving with roasted vegetables or a side of coleslaw.
Storage & Reheating
Store any 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 10-15 minutes until heated through, or broil for a few minutes to regain crispiness. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Broiled Crab Cakes contains roughly 43 calories, with 2g protein, 9g carbohydrates, and 0g fat. It is a good source of iron (12% 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 crabmeat instead of fresh?
Yes, you can use canned crabmeat, but ensure you choose high-quality, lump crabmeat for the best flavor. Drain it well and check for shells. Fresh crabmeat will yield a better texture, but canned is a convenient alternative when fresh is unavailable.
How do I know when the crab cakes are done?
The crab cakes are done when they are golden brown on the outside and heated through. You can check by inserting a food thermometer; they should reach an internal temperature of 145°F. Additionally, the edges should be crispy, giving a nice contrast to the tender inside.
Can I freeze crab cakes before cooking them?
Yes, you can freeze uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer to a freezer bag once solid. They can be stored for up to 3 months. Cook them from frozen, adding a few extra minutes to the broiling 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).