Duke'S Crab Cakes
Duke's Crab Cakes offer tender, flavorful bites with fresh crabmeat and a hint of parsley, perfect for seafood lovers seeking a delicious appetizer or main dish.
Ingredients
Instructions
- Pick the crabmeat to remove shells.
- Mix all ingredients with crabmeat, being careful not to break up the crabmeat too much.
- Portion the crabcakes using an ice cream scoop.
- Place crabcakes on a sheet pan lined with deli paper.
- Cook the crabcakes in a frying pan or oven until done.
Tips & Substitutions
For the best texture, use fresh backfin crabmeat and mix gently to avoid breaking up the lumps. If you're short on time, substitute saltine crumbs with panko breadcrumbs for a crunchier texture. Additionally, you can experiment with flavor by adding a dash of hot sauce or Worcestershire sauce to the mix. This recipe can also be adapted to create delicious Tuna Potato Puffs.
Serving Suggestions
Serve these crab cakes with a tangy remoulade or tartar sauce for dipping. They pair beautifully with a light salad or coleslaw for a refreshing contrast. For a complete meal, consider serving alongside roasted vegetables or pairing with Wade'S Shrimp Spread for an appetizer spread. A crisp white wine complements the flavors well.
Storage & Reheating
Store leftover crab 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 for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make them soggy. For longer storage, freeze uncooked crab cakes before frying and cook straight from frozen when needed.
Nutrition & Diet Analysis (per serving)
Each serving of Duke'S Crab Cakes contains roughly 427 calories, with 4g protein, 45g carbohydrates, and 27g fat. It is a good source of iron (11% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 530mg per serving (23% 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 crabmeat instead of fresh?
Yes, you can use canned crabmeat, but be sure to drain it well and pick through it for shells. Fresh backfin crabmeat provides the best flavor and texture, so if possible, opt for that. If using canned, adjust seasoning as it may be saltier than fresh crabmeat.
How do I know when the crab cakes are fully cooked?
Crab cakes are done when they are golden brown on the outside and heated through in the center. If frying, they should take about 4-5 minutes per side over medium heat. If baking, cook until they reach an internal temperature of 165°F. Using a food thermometer can help ensure they're safely cooked.
Can I make the crab cakes ahead of time?
Absolutely! You can prepare the crab cake mixture and form them into patties ahead of time. Store them in the refrigerator for up to 24 hours before cooking. Alternatively, you can freeze the formed crab cakes for up to 3 months and cook them directly from frozen, just 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).