Crab Cakes(Smith Island, Maryland)
Crab cakes from Smith Island, Maryland, feature tender crabmeat combined with flavorful seasonings, perfect for a casual appetizer or main dish for seafood lovers.
Ingredients
Instructions
- Mix the crabmeat, parsley flakes, Bisquick, egg, Worcestershire sauce, mustard, and mayonnaise with a spoon.
- Form the mixture into cakes using an ice cream dipper.
- Cook the cakes in an inch of hot oil until they are golden brown.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. If you prefer a spicier kick, add a dash of hot sauce to the mixture. Ensure the oil is hot enough before frying to achieve a crispy texture. If you want to prepare ahead, you can chill the formed cakes for about 30 minutes before frying, which helps them hold their shape better.
Serving Suggestions
Serve these crab cakes with a tangy remoulade or tartar sauce for dipping. They pair beautifully with a fresh salad or coleslaw for a refreshing side. Consider complementing the dish with a light white wine or a cold beer. For a complete meal, serve alongside crunchy potato chip salad for a delightful texture contrast.
Storage & Reheating
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 375°F for about 10-15 minutes, or until heated through and crispy. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cakes(Smith Island, Maryland) contains roughly 99 calories, with 1g protein, 10g carbohydrates, and 6g fat.
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 crabmeat for this recipe?
Yes, canned crabmeat can be used in this recipe. Just ensure to drain it well and check for any shell pieces. Fresh or lump crabmeat will provide a superior flavor and texture, but canned is a convenient alternative when fresh isn't available.
How can I make these crab cakes gluten-free?
To make gluten-free crab cakes, substitute Bisquick with a gluten-free baking mix or use gluten-free breadcrumbs. Always check the labels of your ingredients to ensure they are certified gluten-free, especially the Worcestershire sauce.
What can I do if my crab cakes fall apart while frying?
If your crab cakes are falling apart, try adding a bit more Bisquick or an extra egg to help bind the mixture. Additionally, ensure that the oil is hot enough before adding the cakes, as this helps them form a crust and stay intact while cooking.
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).