Eddie Murn'S Crab Cakes
Delicate crab cakes bursting with Old Bay seasoning, perfect for seafood lovers. Crispy, flavorful, and ideal for a quick appetizer or main dish paired with cole slaw.
Ingredients
Instructions
- Pick crabmeat, removing all shell fragments.
- Gently mix crabmeat with cracker crumbs.
- Add egg, mayonnaise, mustard, Old Bay seasoning, salt, pepper, and Worcestershire sauce.
- Combine all ingredients carefully to preserve the crabmeat's texture.
- Let the mixture sit in the refrigerator for at least 1 hour.
- Form the mixture into round cake shapes.
- Deep fry or broil in the oven until golden brown.
- Serve with cole slaw.
Tips & Substitutions
To ensure the best texture, handle the crabmeat gently and avoid overmixing. If you don't have Old Bay seasoning, a mix of paprika, celery salt, and black pepper can be a great substitute. You can also use panko breadcrumbs instead of saltines for a crispier texture. For a twist, consider adding finely chopped herbs like parsley or chives to enhance the flavor.
Serving Suggestions
These crab cakes are perfect served with a side of cole slaw for crunch and acidity. They also pair beautifully with Broiled Fish With Butter for a delicious seafood spread. Consider serving them with a tangy dipping sauce or a fresh salad to balance out the richness. For a complete meal, serve with roasted vegetables or a light grain like quinoa.
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 and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in an air fryer for a few minutes to retain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Eddie Murn'S Crab Cakes contains roughly 539 calories, with 12g protein, 95g carbohydrates, and 12g fat. It is an excellent source of iron (34% of the Daily Value) and protein (23% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 770mg per serving (33% 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 make these crab cakes ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Form the crab cakes just before cooking for the best texture. You can also freeze the formed cakes for up to 2 months; just ensure they are well-wrapped to prevent freezer burn.
What's the best way to cook crab cakes?
While deep frying gives you a crispy exterior, broiling is a healthier option that still achieves a delicious crust. If you choose to broil, place the crab cakes on a baking sheet and watch them closely to avoid burning, cooking for about 10 minutes on each side.
Can I use canned crab meat instead of fresh?
Yes, canned crab meat can be used as a convenient option. Just be sure to drain it well and check for shell fragments. Fresh crab will yield a better flavor and texture, but canned is a practical alternative when fresh isn't available.
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).