Ginny'S Crab Cakes
Delicious crab cakes with bold flavors of Old Bay and red pepper, perfect as an appetizer or main course for seafood lovers seeking a crispy, flavorful bite.
Ingredients
Instructions
- Combine all ingredients in a mixing bowl.
- Form the mixture into patties.
- Let the patties chill in the refrigerator.
- Broil or fry the crab cakes in Crisco until golden brown.
Tips & Substitutions
For a lighter version, consider using whole wheat bread crumbs instead of unseasoned ones. If you don't have Old Bay seasoning, a mix of paprika, celery salt, and black pepper can be a great substitute. Ensure the crab meat is well-drained to prevent sogginess. Chilling the patties not only helps them hold together but also enhances the flavors.
Serving Suggestions
Serve these crab cakes with a zesty remoulade or tartar sauce for added flavor. They pair beautifully with a light salad, such as a Creamette Summer Salad, for a refreshing meal. Consider serving them alongside roasted vegetables or a simple coleslaw to balance the richness of the crab.
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 375°F for about 10-15 minutes until heated through. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Ginny'S Crab Cakes contains roughly 499 calories, with 12g protein, 99g carbohydrates, and 8g fat. It is an excellent source of iron (50% of the Daily Value), potassium (30% of the Daily Value), and protein (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 855mg per serving (37% 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 instead of fresh?
Yes, you can use canned crab meat, but make sure to choose high-quality options. Drain it thoroughly and check for any shell pieces. Fresh backfin crab meat tends to have a better texture and flavor, but canned can be a convenient alternative for quick preparation.
What can I do if the mixture is too wet?
If your crab mixture feels too wet, you can add more bread crumbs to absorb excess moisture. Start with a tablespoon at a time until you achieve a consistency that holds together well when forming patties. Alternatively, letting the mixture chill longer may help firm it up.
Can I freeze the crab cakes before cooking?
Absolutely! You can freeze the uncooked crab cakes for up to 3 months. Place them on a baking sheet to freeze individually before transferring to an airtight container. When ready to cook, thaw them in the refrigerator overnight, then broil or fry as directed.
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).