Crab Cake
Crab cakes are a delightful seafood dish featuring tender crab meat combined with herbs, bread, and a touch of spice. Crispy on the outside and moist inside, they suit gatherings and casual dinners alike, offering a rich, savory flavor that highlights the sweetness of crab with a hint of heat and tang.
Ingredients
Instructions
- Saute onions and parsley until soft in margarine; drain.
- Mix the sautéed onions and parsley with crab meat, bread cubes, mayonnaise, mustard, Worcestershire sauce, beaten egg, and hot sauce until well combined.
- Form the mixture into cakes and dust with flour.
- Fry the crab cakes in a small amount of hot oil until golden brown on both sides.
Tips & Substitutions
For optimal flavor, use lump crab meat for a sweeter taste and better texture. If you're looking for a lighter version, consider substituting Greek yogurt for mayonnaise. To enhance the seasoning, add Old Bay seasoning or chopped celery to the mixture. Make sure to chill the formed cakes for at least 30 minutes before frying to help them hold their shape.
Serving Suggestions
Serve crab cakes with a zesty remoulade or tartar sauce for dipping. They pair beautifully with a light salad, such as Seaside Salad, or alongside grilled vegetables. For a complete meal, consider serving with a side of rice or mashed potatoes. A squeeze of fresh lemon juice over the top just before serving enhances the flavor.
Storage & Reheating
Store leftover crab cakes 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. You can also bake them in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cake contains roughly 895 calories, with 10g protein, 119g carbohydrates, and 44g fat. It is an excellent source of vitamin A (37% of the Daily Value), iron (26% of the Daily Value), and protein (20% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1040mg per serving (45% 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 instead of fresh?
Yes, you can use canned crab meat for convenience, but fresh or frozen crab meat will provide a superior texture and flavor. If using canned, be sure to drain it well and check for any shell pieces.
How do I make these crab cakes spicier?
To add heat, incorporate additional hot sauce into the mixture or mix in some finely diced jalapeños. You can also serve with a spicy remoulade or a drizzle of sriracha for an extra kick.
Can I freeze crab cakes before cooking?
Absolutely! Form the crab cakes and place them on a baking sheet lined with parchment paper. Freeze them until solid, then transfer to a freezer-safe bag. They can be cooked from frozen, just add a few extra minutes to the frying 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).