Famous Crab Cakes
Famous Crab Cakes feature tender crabmeat combined with fresh herbs and spices, then shaped and fried to golden perfection, perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Pick through crabmeat to remove any shells.
- Mix flour and eggs together until smooth and creamy.
- Place butter, crabmeat, sliced spring onions, parsley, and chopped bell pepper in a deep bowl and mix well.
- Add the flour and egg mixture to the bowl with the other ingredients and combine thoroughly.
- Shape the mixture into oblong rolls, then roll each in crackers.
- Freeze the shaped crab cakes.
- When ready to serve, deep fry the crab cakes in hot oil for 10 to 12 minutes until golden and cooked through.
Tips & Substitutions
For the best texture, use fresh crabmeat and ensure it's well-picked. If you want a lighter alternative, substitute half the butter with olive oil. Cracker crumbs can be swapped for panko for extra crunch. Consider adding Old Bay seasoning for a classic flavor boost. This recipe also works well with leftovers from dishes like Crabmeat Dip(Appetizer).
Serving Suggestions
Serve these crab cakes with a zesty remoulade or tartar sauce for dipping. They pair beautifully with a fresh salad or coleslaw on the side. For a more substantial meal, consider serving with a side of Shrimp Broccoli Over Rice. They also make a delightful appetizer for gatherings.
Storage & Reheating
Store leftover crab cakes in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Famous Crab Cakes contains roughly 999 calories, with 23g protein, 156g carbohydrates, and 35g fat. It is an excellent source of vitamin C (364% of the Daily Value), iron (105% of the Daily Value), and potassium (58% of the Daily Value). It also contributes 14g of dietary fiber toward your daily target.
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 ensure it's good quality and well-drained. Fresh crabmeat will provide superior flavor and texture, but canned is a convenient option if you're short on time. Just be sure to check for shells before mixing.
How can I make these crab cakes gluten-free?
To make these crab cakes gluten-free, substitute the plain flour with a gluten-free flour blend or almond flour. Additionally, use gluten-free crackers for coating. The texture may be slightly different, but they will still be delicious.
What can I do if my crab cake mixture is too wet?
If your crab cake mixture is too wet, try adding more flour gradually until you achieve a workable consistency. Alternatively, you can incorporate breadcrumbs to help absorb excess moisture. Be careful not to add too much, as it can affect the flavor.
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).