Golden Crab Cakes
Golden crab cakes with fresh herbs and red peppers offer a savory, crispy exterior and tender interior, perfect for seafood lovers and elegant yet easy entertaining.
Ingredients
- 1/2 cup soft whole wheat breadcrumbs
- 1/4 cup plus 2 tablespoons chopped fresh parsley ⓘ
- 1/3 cup finely chopped sweet red pepper ⓘ
- 1/4 cup grated Parmesan cheese
- 1/4 cup butter or margarine melted ⓘ
- 3 tablespoons finely chopped onion ⓘ
- 1 teaspoon dry mustard ⓘ
- 3/4 teaspoon seasoned salt ⓘ
- 1/2 teaspoon dried whole thyme ⓘ
- 1/8 teaspoon ground nutmeg ⓘ
- 1 pound fresh crabmeat drained and flaked ⓘ
- 2 egg yolks beaten ⓘ
- 1/2 cup all-purpose flour ⓘ
- vegetable oil
- seafood cocktail sauce
- commercial tartar sauce (optional) ⓘ
- lemon wedges ⓘ
Instructions
- Combine the bread crumbs, chopped parsley, chopped red pepper, grated Parmesan, melted butter, chopped onion, dry mustard, seasoned salt, dried thyme, and ground nutmeg in a large bowl; stir well.
- Add the drained and flaked crabmeat and beaten egg yolks to the mixture; stir until combined.
- Shape the mixture into eight 3-inch patties.
- Dredge each patty in all-purpose flour.
- Fry the patties in hot vegetable oil (375°F) for 2 to 3 minutes or until golden brown.
- Drain on paper towels.
- Serve with seafood cocktail sauce, tartar sauce (if desired), and lemon wedges.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of butter and substitute the breadcrumbs with crushed cornflakes. You can also use canned crabmeat if fresh isn't available. Make sure to squeeze out excess moisture from the crab to avoid mushy cakes. If you want more flavor, add a teaspoon of Old Bay seasoning.
Serving Suggestions
Serve these golden crab cakes with a side of simple green salad or coleslaw for a refreshing contrast. They pair beautifully with seafood cocktail sauce and optional tartar sauce. For a more substantial meal, consider serving them alongside Deluxe Shrimp Salad.
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 minutes, or until heated through. You can also pan-fry them briefly to restore their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Golden Crab Cakes contains roughly 429 calories, with 9g protein, 14g carbohydrates, and 39g fat. It is an excellent source of vitamin A (58% of the Daily Value), iron (45% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 834mg per serving (36% 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 freeze crab cakes before cooking?
Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They can be cooked from frozen—just add a few extra minutes to the frying time.
What can I use instead of crabmeat?
If crabmeat isn't available, you can substitute it with cooked shrimp or even canned tuna for a different flavor profile. Just ensure to drain any excess liquid to maintain the right texture in the cakes.
How do I know when the crab cakes are done frying?
The crab cakes are done when they are golden brown and crispy on the outside. Use a thermometer to check the oil temperature; it should be around 375°F. If you want to check doneness, you can cut one open to ensure it's heated through.
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).