Crab Cakes Or Crab Casserole
Crab cakes or casserole featuring tender crab meat blended with mayonnaise, herbs, and spices, perfect for seafood lovers seeking a flavorful, easy-to-make dish suitable for any occasion.
Ingredients
Instructions
- Combine crab meat, eggs, mayonnaise, parsley, horseradish, mustard, Worcestershire sauce, salt, and pepper in a bowl.
- Add crushed crackers to the mixture and stir until well combined.
- Form the mixture into cakes or transfer to a casserole dish.
- Cook until golden brown and heated through (timing depends on cooking method).
Tips & Substitutions
For best results, use lump crab meat for a chunkier texture. If you prefer a milder flavor, substitute the horseradish with a bit of lemon juice. You can also use breadcrumbs instead of crushed crackers for a different texture. If you want to make these crab cakes extra flavorful, consider adding Old Bay seasoning, which is popular in many seafood recipes.
Serving Suggestions
Serve the crab cakes with a side of tartar sauce or a fresh lemon wedge for added brightness. They pair beautifully with a light salad or coleslaw. If you opt for the casserole version, consider serving it alongside a crusty bread to soak up any delicious sauce. For a heartier meal, serve with a side of herb-roasted potatoes.
Storage & Reheating
Store leftover crab cakes or casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side for a crispy exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cakes Or Crab Casserole contains roughly 233 calories, with 5g protein, 40g carbohydrates, and 7g fat. It is an excellent source of vitamin C (39% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 2384mg per serving (104% 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 these crab cakes ahead of time?
Yes, you can prepare the crab cake mixture a day in advance and store it in the refrigerator. When ready to cook, simply form into cakes and proceed with the cooking instructions. This can save time and enhance the flavors.
What type of crab meat should I use?
Lump crab meat is ideal for crab cakes due to its firm texture and rich flavor, but you can also use claw meat for a more economical option. Avoid imitation crab as it won’t provide the same taste or texture.
Can I freeze crab cakes?
Yes, you can freeze uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag for up to 3 months. Cook 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).