Down Home Crab Cakes
Down Home Crab Cakes offer tender, flavorful bites with a crispy crust, perfect for seafood lovers and ideal for casual gatherings or special occasions.
Ingredients
Instructions
- Combine mayonnaise and egg in a large bowl; mix in the minced green pepper, minced onion, dry mustard, and pepper.
- Stir in crabmeat and enough breadcrumbs to hold the mixture together, about 1 to 1 1/4 cups.
- Shape the mixture into 8 patties.
- Coat the patties with remaining breadcrumbs.
- Heat butter and vegetable oil in a large heavy skillet over medium heat.
- Add crab cakes in batches and fry until lightly browned on both sides.
- Serve with tartar sauce if desired.
Tips & Substitutions
For a lighter alternative, consider using Greek yogurt instead of mayonnaise. If you're looking for extra flavor, add some Old Bay seasoning or fresh herbs like parsley. When shaping the patties, wet your hands to prevent sticking. Ensure the crabmeat is well-drained to avoid a soggy mixture. If you prefer a crunchier texture, try adding some finely chopped celery to the mix.
Serving Suggestions
These crab cakes are delicious served with a side of tartar sauce or a squeeze of fresh lemon juice. For a complete meal, pair them with a light salad or coleslaw. They also work great as a starter alongside other seafood recipes like Baked Clams Oreganoto or Hot Dungeness Crab Appetizer.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) 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 Down Home Crab Cakes contains roughly 541 calories, with 2g protein, 17g carbohydrates, and 53g 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, you can use canned crabmeat, but fresh lump crabmeat will provide better texture and flavor. If using canned, make sure to drain it well and pick through for any shell pieces.
How can I make these crab cakes spicier?
To add some heat, mix in a dash of hot sauce or cayenne pepper to the crab mixture. You can also serve them with a spicy remoulade or sriracha for an extra kick.
Can I freeze crab cakes before cooking?
Yes, you can freeze uncooked crab cakes. Shape them, then place them on a baking sheet to freeze individually before transferring to a freezer bag. When ready to cook, no need to thaw; just fry them a little longer until cooked through.
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).