Eloise'S Crab Cakes
Eloise's Crab Cakes combine tender crab meat with flavorful seasonings and crunchy cracker crumbs, baked to perfection. This dish offers a savory, slightly spicy profile with hints of Worcestershire, mustard, and Old Bay seasoning, making it ideal for seafood lovers and perfect for entertaining or a special dinner.
Ingredients
Instructions
- Mix the crab meat, saltine cracker crumbs, chopped hard-boiled eggs, melted butter, Worcestershire sauce, mayonnaise, ketchup, mustard, and Old Bay seasoning until well combined.
- Form the mixture into patties or transfer to a casserole dish.
- Bake at 350°F for 25 minutes until golden and cooked through.
Tips & Substitutions
To enhance the flavor of your crab cakes, consider adding finely chopped green onions or fresh herbs like parsley or dill. If you don’t have saltine crackers, you can substitute with panko breadcrumbs for a crunchier texture. For a spicier kick, mix in a dash of hot sauce or cayenne pepper. Ensure the crab meat is fresh for the best taste.
Serving Suggestions
Serve these crab cakes with a side of tangy coleslaw or a fresh green salad to balance the richness. They also pair beautifully with a dollop of tartar sauce or a squeeze of lemon. For a complete meal, consider serving alongside Shrimp Mornay or other seafood recipes.
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 for about 10-15 minutes until heated through, maintaining their crispiness. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Eloise'S Crab Cakes contains roughly 376 calories, with 6g protein, 69g carbohydrates, and 9g fat. It is a good source of calcium (15% of the Daily Value), vitamin A (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 496mg per serving (22% 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, you can use canned crab meat, but it's best to choose high-quality, lump crab meat for optimal flavor and texture. Drain it well to avoid excess liquid, and gently fold it into the mixture to prevent breaking up the lumps.
Can I freeze the crab cakes before baking?
Absolutely! Form the patties and place them on a baking sheet to freeze individually. Once frozen, transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
What can I serve with crab cakes?
Crab cakes are versatile and pair well with a variety of sides. Consider serving them with a refreshing cucumber salad, crispy fries, or even as a sandwich in a burger bun. They also complement well with a light white wine or a zesty cocktail sauce.
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).