Crab Cocktail Cakes
Crab Cocktail Cakes are delicate, flavorful appetizers featuring tender crabmeat, fresh dill, and lemon, perfect for elegant gatherings or casual parties. Served with a tangy sour cream dip.
Ingredients
Instructions
- In a large bowl, blend crabmeat, egg whites, 1/4 cup sour cream, 1/2 cup onions, and lemon juice.
- Form the mixture into 1-inch patties.
- Combine bread crumbs and dill in a small bowl.
- Roll the crab cakes in the bread crumb mixture, pressing gently to adhere.
- Place the crab cakes on a nonstick baking sheet.
- Bake in a preheated 375°F oven for 10 to 15 minutes until golden and cooked through.
- In a small bowl, combine the remaining sour cream and onions to make the dipping sauce.
- Serve the crab cakes garnished with lemon wedges, accompanied by the sour cream and onion dip.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of Worcestershire sauce or hot sauce to the crab mixture. If you don't have fresh dill, dried dill can be used in a pinch; just reduce the amount to one teaspoon. To make the cakes more binding, you can add a tablespoon of mayonnaise. Ensure the crabmeat is well-drained to avoid soggy cakes.
Serving Suggestions
Serve the crab cocktail cakes with a fresh salad or steamed vegetables for a light meal. They pair beautifully with the sour cream and onion dip, which adds a creamy contrast. For a complete dinner, consider serving alongside a side of Shrimp And Rice Dinner or a light pasta.
Storage & Reheating
Store leftover crab cocktail cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F for about 10 minutes, or until heated through. Avoid microwaving, as this can make the cakes rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cocktail Cakes contains roughly 74 calories, with 2g protein, 12g carbohydrates, and 2g 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 instead of fresh?
Yes, canned crabmeat can be used as a convenient substitute. Just make sure to drain it thoroughly and check for any shell pieces. Fresh crabmeat typically has a better texture and flavor, but canned can work well for this recipe, especially in a pinch.
How can I make these crab cakes gluten-free?
To make gluten-free crab cocktail cakes, substitute the whole wheat bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Ensure all other ingredients, such as the sour cream and seasonings, are also gluten-free to maintain the integrity of the dish.
Can I freeze the crab cakes for later use?
Yes, you can freeze the uncooked crab cakes. Arrange them on a baking sheet to freeze individually before transferring to a freezer-safe bag. They can be stored for up to 3 months. Bake them directly 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).