Crab Cakes Southern Style
Southern-style crab cakes offer a crispy exterior with tender, flaky crab meat inside. Flavored with Worcestershire, paprika, and nutmeg, they are perfect as an appetizer or main course for seafood lovers seeking bold, savory flavors with a hint of spice. They're great for casual gatherings or family dinners.
Ingredients
- 2 (7 1/2 oz) cans crabmeat, drained and flaked ⓘ
- 2 slices bread, torn into 1/4-inch pieces ⓘ
- 1/2 cup biscuit baking mix ⓘ
- 1/2 cup mayonnaise ⓘ
- 1 egg ⓘ
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon paprika
- dash of ground nutmeg ⓘ
- 1/3 cup biscuit mix ⓘ
- 2 tablespoons butter or margarine ⓘ
- chili sauce or tartar sauce ⓘ
Instructions
- Mix crabmeat, torn bread, 1/2 cup biscuit baking mix, mayonnaise, egg, Worcestershire sauce, salt, paprika, and ground nutmeg in a bowl.
- Drop by 1/3 cupfuls into 1/3 cup biscuit mix, turning to coat on all sides.
- Shape the coated mixture into 2 1/2-inch cakes.
- In a skillet, melt butter or margarine over medium heat.
- Cook the crab cakes until golden brown on each side, about 4-5 minutes per side.
- Serve with chili sauce or tartar sauce.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. If you don't have biscuit baking mix, you can substitute with equal parts flour and baking powder. To keep the crab cakes from falling apart, ensure the mixture is well combined and allow them to chill in the fridge for about 30 minutes before cooking. This is a fantastic dish to serve with Simple Broiled Fish.
Serving Suggestions
Serve the crab cakes hot, garnished with fresh herbs or lemon wedges. They pair excellently with chili sauce or tartar sauce for dipping. For a complete meal, consider side dishes like a fresh garden salad or coleslaw. These crab cakes also make great appetizers for gatherings, complementing dishes like Crab Stuffed Mushroom Caps.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium heat for about 3-4 minutes per side until warmed through and crispy. Alternatively, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cakes Southern Style contains roughly 536 calories, with 5g protein, 56g carbohydrates, and 33g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 974mg per serving (42% 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 fresh crab meat instead of canned?
Absolutely! Fresh crab meat will provide a superior flavor and texture. Just ensure it is properly cooked and picked over for shells before using it in the recipe. Fresh crab meat may require slightly less binding ingredients, so adjust accordingly.
What can I serve with crab cakes?
Crab cakes go well with a variety of sides. Consider pairing them with a light salad, sweet potato fries, or even a refreshing slaw. They also pair beautifully with a lemon garlic aioli for an extra flavor boost.
How do I know when the crab cakes are cooked through?
The crab cakes are done when they are golden brown and crispy on the outside. They should also feel firm to the touch and have an internal temperature of at least 165°F (74°C). Avoid overcooking to maintain their moisture and tenderness.
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).