Crabmeat Cakes
Crabmeat cakes are a delightful seafood dish that bring the ocean's flavors to your table. With rich crabmeat complemented by a hint of spice from cayenne and Tabasco, these cakes are perfect for seafood lovers. They make an excellent appetizer or main course for gatherings and special occasions.
Ingredients
Instructions
- Mix crabmeat, milk, bread crumbs, cayenne pepper, dry mustard, Worcestershire sauce, Tabasco sauce, and egg in a bowl until well combined.
- Form the mixture into 8 individual patties and roll each in cracker meal.
- Fry the patties in deep fat until golden brown.
Tips & Substitutions
For a lighter version, you can substitute half of the crabmeat with cooked quinoa or finely chopped vegetables. If you prefer a spicier kick, increase the cayenne pepper or add diced jalapeños. Using fresh breadcrumbs is key, but dried ones can work in a pinch. Make sure to drain the crabmeat well to avoid soggy cakes. If you want to experiment, try incorporating flavors from other seafood recipes.
Serving Suggestions
Serve the crabmeat cakes with a side of tartar sauce or a zesty lemon aioli for dipping. They pair beautifully with a fresh green salad or coleslaw for a light meal. For a more substantial side, consider serving them alongside roasted vegetables or a quinoa pilaf. These cakes also make an excellent appetizer for gatherings or can be enjoyed as part of a seafood-themed dinner.
Storage & Reheating
Store leftover crabmeat cakes 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 (175°C) for about 10-15 minutes until heated through, or crisp them up in a skillet for a couple of minutes on each side. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crabmeat Cakes contains roughly 359 calories, with 9g protein, 69g carbohydrates, and 9g fat. It is an excellent source of vitamin A (76% of the Daily Value), dietary fiber (31% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of protein and calcium. It also contributes 9g of dietary fiber toward your daily target.
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 alternative. Just make sure to drain it well and check for any shell pieces. Fresh crabmeat usually offers a better texture and flavor, but if you're short on time, canned works perfectly fine.
What can I do if the mixture is too wet?
If your mixture feels too wet, try adding more breadcrumbs or cracker meal until you achieve a consistent, moldable texture. You can also refrigerate the mixture for 30 minutes to help it firm up before shaping the patties.
Can I bake these instead of frying?
Absolutely! To bake the crabmeat cakes, preheat your oven to 375°F (190°C), place the patties on a greased baking sheet, and bake for about 20-25 minutes, flipping halfway through. This method will reduce the fat content while still giving you a delicious outcome.
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).