Crabcakes
Delicious crabmeat crabcakes feature tender, flaky crab combined with flavorful seasonings, bread crumbs, and a crispy broiled exterior, perfect for elegant appetizers or casual gatherings.
Ingredients
Instructions
- Clean crabmeat and drain. Sprinkle bread crumbs on top of crab.
- In a separate bowl, beat mayonnaise, eggs, Dijon mustard, parsley flakes, minced onions, hot red pepper sauce, Worcestershire sauce, salt, and pepper into a sauce.
- Fold this mixture into the crabmeat and bread crumbs.
- Grease a cookie sheet with butter. Scoop the mixture into ice cream scoops to form crabcakes.
- Place the crabcakes on the cookie sheet and put a thin slice of butter on top of each.
- Broil until golden brown.
Tips & Substitutions
For extra flavor, consider adding Old Bay seasoning or chopped bell peppers to the mixture. If you prefer a lighter version, substitute Greek yogurt for mayonnaise. Ensure the crabmeat is lump crab for the best texture. If the mixture feels too wet, add more bread crumbs until it holds together well.
Serving Suggestions
Serve the crabcakes with a zesty remoulade or tartar sauce for dipping. They pair beautifully with a fresh salad or coleslaw on the side. For a heartier meal, consider serving them alongside Easy Herbed Grilled Salmon. A squeeze of lemon over the top enhances the flavors beautifully.
Storage & Reheating
Store leftover crabcakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F for about 10-15 minutes, or until heated through. This will help maintain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Crabcakes contains roughly 115 calories, with 2g protein, 17g carbohydrates, and 5g fat. It is an excellent source of vitamin C (33% of the Daily Value), and a good source of potassium.
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, but be sure to drain and rinse it well to remove excess salt and any preservatives. Fresh or frozen crabmeat is preferable for the best flavor and texture, but canned can work in a pinch.
How do I know when the crabcakes are done?
The crabcakes are done when they are golden brown on top and heated through. Broiling usually takes about 5-7 minutes, but keep an eye on them to avoid burning. You can also check the internal temperature; it should reach 165°F.
Can I freeze crabcakes for later?
Yes, crabcakes freeze well. Shape them and place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag. They can be baked from frozen, but may need additional 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).