Deviled Crab Cakes
Delicious deviled crab cakes combine tender crab meat with herbs, bread crumbs, and a crispy fry, making them perfect for seafood lovers and elegant appetizers.
Ingredients
Instructions
- Crumble bread slices into small pieces.
- Add 1/4 pound margarine and mix with crab meat, parsley, salt, and pepper.
- Form the mixture into small cakes.
- Dip each crab cake into beaten egg, then coat with bread crumbs.
- Fry the crab cakes in hot oil until golden brown.
Tips & Substitutions
For a lighter version, consider using olive oil instead of margarine and substituting half of the crab meat with cooked mashed potatoes to stretch the dish. If you don’t have fresh parsley, dried parsley or even a pinch of Old Bay seasoning can enhance the flavor. Keep an eye on the oil temperature; too hot can burn the cakes quickly, while too cool can lead to greasy results.
Serving Suggestions
Serve these delicious crab cakes with a tangy remoulade or tartar sauce for dipping. They pair beautifully with a fresh salad or coleslaw for a refreshing contrast. For a complete meal, consider serving alongside garlic butter asparagus or pairing with a bowl of Quick Crab Bisque, enhancing your seafood experience.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through and crispy. Avoid microwaving as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Deviled Crab Cakes contains roughly 551 calories, with 14g protein, 77g carbohydrates, and 24g fat. It is an excellent source of iron (94% of the Daily Value), vitamin C (49% of the Daily Value), and potassium (42% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1036mg per serving (45% 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 use canned crab meat for this recipe?
Yes, canned crab meat can be used as a convenient substitute. Just ensure to drain it well and pick out any shells. Fresh crab meat provides the best flavor and texture, but canned options work well for quick preparations.
How can I make these crab cakes spicier?
To add some heat, consider incorporating diced jalapeños or a dash of hot sauce into the mixture. You can also serve them with a spicy aioli or sriracha on the side to elevate the flavor profile.
Can I bake these crab cakes instead of frying them?
Absolutely! To bake, place the crab cakes on a greased baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping halfway through, until golden and firm. This method reduces fat and still delivers delicious results.
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).