Crab Cake Recipe
Juicy crab cakes with tender lump crab meat, seasoned with Old Bay and Dijon, perfect for elegant appetizers or a seafood entrée that delights seafood lovers.
Ingredients
Instructions
- Beat the egg in a bowl.
- Trim the crusts from the bread and break the slices into small pieces.
- Add the bread pieces to the beaten egg.
- Mix in the mayonnaise, Dijon mustard, Old Bay seasoning, and parsley; beat well.
- Place the crab meat in a bowl and pour the egg mixture over the top.
- Gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
- Form the mixture into patties about 3 inches around and 3/4 inch thick, shaping like cookies.
- Place the crab cakes in the refrigerator for at least 45 minutes before cooking.
Tips & Substitutions
For a lighter texture, consider using panko breadcrumbs instead of regular bread. If you want to add a bit of heat, try incorporating a dash of hot sauce into the mixture. Ensure the crab meat is fresh and gently fold it into the mixture to maintain its lumps. If you're short on time, you can skip refrigerating the patties, but it helps them hold together better when cooking.
Serving Suggestions
Serve the crab cakes with a tangy remoulade sauce or a squeeze of lemon for added brightness. They pair beautifully with a fresh green salad or a side of roasted vegetables. For a complete meal, consider serving them alongside 7-Up Dream Salad for a refreshing contrast.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm them in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Avoid microwaving as it can make the cakes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cake Recipe contains roughly 554 calories, with 10g protein, 104g carbohydrates, and 12g fat. It is an excellent source of iron (26% of the Daily Value), calcium (22% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 505mg per serving (22% 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?
While fresh crab meat is ideal, you can use canned crab meat in a pinch. Just ensure to drain it well and check for any shells. Canned crab tends to be softer, so handle it gently to maintain some texture in your crab cakes.
What can I serve with crab cakes?
Crab cakes are versatile and pair well with a variety of sides. Consider serving them with coleslaw, a light citrus salad, or even alongside Different Asparagus for a colorful plate. A creamy dip or sauce can enhance the flavors as well.
How do I know when the crab cakes are done cooking?
Crab cakes are done when they are golden brown on the outside and heated through. You can check the internal temperature; it should reach 165°F. Cooking them over medium heat ensures they get crispy without burning.
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).