Chef'S Crab Salad
Elegant crab cakes with a creamy bread and mayonnaise base, seasoned with spices and Worcestershire, perfect for a sophisticated appetizer or light main dish.
Ingredients
Instructions
- In a medium mixing bowl, mix bread and mayonnaise and let stand about 5 minutes so mayonnaise softens the bread.
- Add unbeaten egg yolks, salt, paprika, nutmeg, Worcestershire sauce, and crabmeat.
- With a fork, mix lightly but well.
- Beat egg whites until stiff; fold into crabmeat mixture.
- Shape into 12 cakes, using about 1/2 cup of the mixture for each.
- Brush a large heavy skillet with butter; add crab cakes and cook over medium heat, turning once or twice.
- Cook until browned on both sides and heated through, about 10 minutes.
- Cook in 2 batches if necessary.
- Serve at once.
Tips & Substitutions
To enhance flavor, consider adding a teaspoon of lemon juice or some finely chopped fresh herbs like dill or parsley. If you don't have blue crabmeat, lump crabmeat or any other cooked crab can be substituted. For a gluten-free option, use gluten-free bread. Ensure the egg whites are beaten stiff to help the cakes hold their shape while cooking.
Serving Suggestions
Serve these crab cakes with a tangy remoulade or tartar sauce for dipping. They pair beautifully with a fresh green salad or coleslaw for a light meal. Consider serving alongside a chilled Shrimp And Pistachio Spread as part of a seafood-themed appetizer platter for an impressive spread.
Storage & Reheating
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat for about 5 minutes on each side until warmed through and crispy. Alternatively, you can bake them in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chef'S Crab Salad contains roughly 228 calories, with 3g protein, 36g carbohydrates, and 8g fat. It is a good source of dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 1266mg per serving (55% 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 prepare the crab cake mixture in advance and refrigerate it for up to 24 hours before shaping and cooking. Just make sure to cover it tightly to prevent drying out.
What can I substitute for mayonnaise?
Greek yogurt or a vegan mayo can be used as a healthier alternative to mayonnaise. Both options will provide creaminess while adding a slight tang to the crab cakes.
Can I freeze the crab cakes?
Yes, you can freeze uncooked crab cakes. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be cooked directly from frozen, adding 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).