Chesapeake Bay Blue Crab Cakes
Delight in these Chesapeake Bay Blue Crab Cakes, featuring tender crab meat blended with flavorful seasonings and served with a spicy cocktail sauce—perfect for seafood lovers. Suitable for any occasion.
Ingredients
- 2 lbs Chesapeake blue crab ⓘ
- 1/3 cup mayo ⓘ
- 1 1/2 Tbsp Dijon mustard ⓘ
- 2-3 extra large eggs ⓘ
- 2 Tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1/2 cup soft bread crumbs ⓘ
- 2 Tbsp chopped parsley ⓘ
- 2 Tbsp minced green onion ⓘ
- 1 tsp lemon zest ⓘ
- pinch cayenne pepper ⓘ
- 2 tsp prepared horseradish ⓘ
- salt ⓘ
- pepper ⓘ
- flour ⓘ
Instructions
- Combine mayonnaise, Dijon mustard, eggs, lemon juice, Old Bay seasoning, lemon zest, cayenne pepper, horseradish, chopped parsley, minced green onion, salt, and pepper in a bowl and mix well.
- Gently fold the seasoned mixture into the crab meat until evenly combined.
- Portion the mixture into 3 1/2-ounce cakes and shape gently.
- Lightly flour each cake.
- Saute the floured cakes in clarified butter or peanut oil until golden brown and cooked through, about 3-4 minutes per side.
- Serve immediately with Cocktail Sauce From Hell.
Tips & Substitutions
For best results, use fresh Chesapeake blue crab meat for a sweeter flavor. If you can't find crab, consider using lump crab meat from a can, but be sure to drain it well. If you prefer a healthier option, bake the cakes instead of frying them. Adding a bit more Dijon mustard can enhance the flavor. Serve with a side of Super Shrimp Dip for a delightful seafood spread.
Serving Suggestions
Serve the crab cakes hot with a side of Cocktail Sauce From Hell for a spicy kick. They pair well with a simple salad or coleslaw for a refreshing contrast. For a complete meal, consider serving alongside Cape Cod Clam Pie for a delightful seafood feast. A chilled white wine, such as Sauvignon Blanc, complements the flavors beautifully.
Storage & Reheating
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. Avoid microwaving, as this may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chesapeake Bay Blue Crab Cakes contains roughly 328 calories, with 31g protein, 35g carbohydrates, and 7g fat. It is an excellent source of protein (63% of the Daily Value) and vitamin C (22% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1753mg per serving (76% 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 crab cakes ahead of time?
Yes, you can prepare the crab mixture in advance and refrigerate it for up to 24 hours before shaping into cakes. This allows the flavors to meld together. Just remember to flour and sauté them just before serving for the best texture.
What can I substitute for Old Bay seasoning?
If you don't have Old Bay seasoning, you can create a similar flavor profile by combining paprika, celery salt, black pepper, and a pinch of cayenne pepper. Adjust to taste, as Old Bay has a unique blend of spices.
Can I freeze crab cakes?
Yes, you can freeze uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag. They can be frozen for up to 3 months; cook them 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).