Crab Cakes Deluxe
Delicious crab cakes with a flavorful blend of seasonings, lemon, and parsley, perfect for appetizer or main course, appealing to seafood lovers and those seeking a sophisticated dish.
Ingredients
Instructions
- Break crabmeat up finely and toss with Worcestershire sauce, parsley flakes, lemon juice, minced onion, and cayenne.
- Melt butter in a pan, then stir in flour, dry mustard, and seasonings.
- Add milk gradually, stirring constantly until the mixture forms a ball.
- Combine the sauce with the crabmeat mixture and chill in the refrigerator for several hours or overnight.
- Shape the chilled mixture into cakes.
- Roll the crab cakes in bread crumbs.
- Fry the cakes in melted shortening until golden brown.
Tips & Substitutions
For a lighter option, consider using Greek yogurt instead of mayonnaise in the crab mixture. Adding finely chopped bell peppers can enhance flavor and texture. Ensure that your crabmeat is well-drained to prevent sogginess. If you're short on time, pre-made breadcrumbs work well, but homemade breadcrumbs from stale bread provide better flavor. For a twist, try incorporating Old Bay seasoning.
Serving Suggestions
Serve crab cakes with a zesty remoulade or tartar sauce for dipping. They pair beautifully with a fresh salad or coleslaw for a complete meal. For an elegant touch, garnish with lemon wedges and fresh herbs. These crab cakes also make a great appetizer at gatherings, especially alongside dishes like Crab And Brie Stuffed Mushrooms.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) 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 Cakes Deluxe contains roughly 515 calories, with 16g protein, 94g carbohydrates, and 23g fat. It is an excellent source of vitamin A (265% of the Daily Value), dietary fiber (111% of the Daily Value), and vitamin C (100% of the Daily Value). Note that it is relatively high in sodium, at 545mg per serving (24% 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, canned crab meat is a convenient substitute and will work well in this recipe. Just ensure to drain it thoroughly and check for any shell pieces. Fresh crab meat is preferred for flavor and texture but canned is a great time-saver.
Can I bake these crab cakes instead of frying?
Absolutely! To bake, preheat your oven to 375°F (190°C) and place the crab cakes on a greased baking sheet. Bake for about 15-20 minutes, turning halfway through, until they are golden brown. This method is healthier and still yields delicious results.
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 even a mix of different types. Avoid imitation crab meat, as it won't provide the same authentic taste and texture. Check your local seafood market for the freshest options.
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).