Crab Cakes(Appetizers And Sandwiches)
Delicious crab cakes with fresh dill, green onions, and a tangy lemon sauce, perfect as appetizers or elegant sandwiches for seafood lovers and entertaining guests.
Ingredients
- 1 lb. crab meat, flaked ⓘ
- 1 egg
- 1/4 c. butter, melted ⓘ
- 1/4 c. bread crumbs ⓘ
- 1/2 c. finely chopped green onion ⓘ
- 1 Tbsp. lemon juice
- 1/4 tsp. Tabasco sauce ⓘ
- 2 tsp. Worcestershire sauce ⓘ
- 1 Tbsp. homemade mayonnaise ⓘ
- 1 tsp. Dijon style mustard ⓘ
- 1/3 c. fresh dill, finely chopped ⓘ
- 1/2 tsp. salt ⓘ
- 1 1/2 c. vegetable oil for frying ⓘ
Instructions
- Mix together all the ingredients for crab cakes except the vegetable oil.
- Form the mixture into 12 equal patties.
- Refrigerate the patties for 30 minutes before cooking.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of homemade mayonnaise. You can also substitute the crab meat with cooked shrimp for a different flavor. Ensure the mixture holds together by adjusting the breadcrumbs as necessary. To enhance the flavor, let the mixture rest longer before forming patties, allowing the ingredients to meld. These crab cakes also pair well with a squeeze of fresh lemon.
Serving Suggestions
Serve crab cakes with a tangy remoulade sauce or a simple squeeze of lemon. They make an excellent appetizer or can be served as a sandwich on a toasted bun with lettuce and tomato. Pair with a light salad or coleslaw for a refreshing meal. These crab cakes also complement well with sides like Spicy Fish Fillets or a chilled Shrimp Salad Special.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 4-5 minutes on each side until heated through and crispy. Alternatively, you can bake them at 350°F (175°C) for about 10-15 minutes, flipping halfway to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cakes(Appetizers And Sandwiches) contains roughly 235 calories, with 3g protein, 33g carbohydrates, and 11g fat. Note that it is relatively high in sodium, at 739mg per serving (32% 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 freeze the crab cakes before cooking?
Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to an airtight container. They can be frozen for up to 3 months. When ready to cook, thaw in the refrigerator overnight before frying.
What kind of crab meat should I use?
Fresh lump crab meat is ideal for the best texture and flavor, but you can also use canned or pasteurized crab meat if fresh isn't available. If using canned, make sure to drain it well to avoid excess moisture, which can affect the consistency of the mixture.
How can I make the crab cakes spicier?
To add more heat, increase the amount of Tabasco sauce in the mixture or incorporate diced jalapeños or a pinch of cayenne pepper. You can also serve the crab cakes with a spicy dipping sauce or drizzle a sriracha mayo on top for an extra kick.
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).