Crab Cakes Ala Sally
Crab Cakes Ala Sally feature tender crabmeat combined with bread crumbs and seasonings, pan-fried to golden perfection—ideal for seafood lovers seeking a flavorful, satisfying dish.
Ingredients
Instructions
- Sort crabmeat to remove shells.
- Crumble the bread into fine crumbs.
- Add the crab meat, bread crumbs, parsley, melted butter, pepper, Worcestershire sauce, Old Bay seasoning, mayonnaise, and salt to a mixing bowl.
- Mix until well combined.
- Shape the mixture into about 6 patties.
- Saute the patties in a mixture of vegetable oil and butter until lightly browned on each side.
Tips & Substitutions
For the best texture, use fresh backfin crabmeat, and ensure no shells remain. If you don’t have Old Bay seasoning, a mixture of paprika, cayenne, and celery salt can work as a substitute. To make gluten-free crab cakes, use gluten-free bread or breadcrumbs. Adding a dash of hot sauce can elevate the flavor, reminiscent of dishes like Cancun Crab.
Serving Suggestions
Serve the crab cakes with a tangy remoulade or tartar sauce for dipping. They pair beautifully with a fresh salad or coleslaw for added crunch. For an elegant meal, serve alongside roasted vegetables or a light pasta dish. These crab cakes also complement seafood recipes like Crawfish And Rice Casserole.
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 with a little oil until warmed through and crispy, about 3-4 minutes on each side. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cakes Ala Sally contains roughly 302 calories, with 9g protein, 54g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (73% of the Daily Value), iron (54% of the Daily Value), and potassium (28% of the Daily Value), and a good source of protein. It also contributes 21g of dietary fiber toward your daily target.
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 freeze crab cakes for later use?
Yes, you can freeze uncooked crab cakes. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. They can be stored for up to 3 months. To cook, thaw in the refrigerator overnight and then pan-fry as directed.
What can I substitute for mayonnaise in this recipe?
If you're looking for a healthier alternative to mayonnaise, consider using Greek yogurt or a mixture of sour cream and mustard. This will maintain moisture and add a tangy flavor without compromising the dish's integrity.
How can I tell when the crab cakes are done cooking?
The crab cakes are done when they are golden brown and crispy on the outside, and they should feel firm to the touch. If using a meat thermometer, the internal temperature should reach 145°F for safe consumption.
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).