Crab Cake Supreme
Crab Cake Supreme offers tender crab meat combined with fresh peppers and onions, bound with mayonnaise and hot sauce for a flavorful, savory appetizer or main dish suitable for seafood lovers.
Ingredients
Instructions
- Pick over crab meat to remove any cartilage.
- Mix crab meat, egg, chopped green peppers, chopped onion, mayonnaise, hot pepper sauce, and salt until well combined.
- Let the crab mixture sit for 20 to 30 minutes.
- Remove the mixture from refrigerator and shape into cakes.
- Fry the crab cakes until golden brown, being careful not to over fry.
Tips & Substitutions
For a lighter option, consider using Greek yogurt instead of mayonnaise. To enhance flavor, experiment with different types of peppers or add diced celery for crunch. Ensure the crab meat is fresh and high quality; lump crab meat works best for a premium texture. If you prefer a spicier kick, increase the amount of hot pepper sauce to suit your taste. Serve with a squeeze of lemon to brighten the dish.
Serving Suggestions
Serve your crab cakes with a zesty remoulade or tartar sauce for dipping. They pair beautifully with a fresh salad or roasted vegetables for a complete meal. For a delightful brunch, consider serving alongside a light Seafood Bisque(Makes 5 Servings) or a crisp white wine to complement the flavors. A side of coleslaw adds a crunchy contrast to the soft cakes.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake them for 10-15 minutes until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat for about 3-4 minutes per side, ensuring they stay moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cake Supreme contains roughly 64 calories, with 1g protein, 11g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 538mg per serving (23% 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 a day in advance and store it in the refrigerator. Shape into cakes just before frying to ensure they hold together well. This allows the flavors to meld and results in tastier crab cakes.
What type of crab meat should I use?
Lump crab meat is ideal for its texture and flavor, but you can also use backfin or claw meat for a more economical option. Just ensure it's fresh or well-refrigerated to maintain quality. Avoid imitation crab as it won’t yield the same results.
Can I freeze crab cakes?
Yes, crab cakes can be frozen before or after cooking. If freezing before cooking, shape them and place them on a baking sheet to freeze individually, then transfer to a freezer-safe 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).