Gourmet Crab Cakes
Gourmet crab cakes offer a rich, savory flavor with hints of Old Bay and parsley, perfect for seafood lovers seeking an elegant appetizer or main course.
Ingredients
Instructions
- Mix the lump crab meat, Old Bay seasoning, salt, mayo, Worcestershire sauce, chopped parsley, beaten egg, and soaked bread in a large mixing bowl until well combined.
- Form the mixture into individual cakes.
- Optional: Coat the crab cakes with bread crumbs.
- Cook the crab cakes in a skillet until golden brown on both sides, about 3-4 minutes per side, until heated through and crispy.
Tips & Substitutions
To enhance the flavor of your crab cakes, consider adding a dash of hot sauce or a squeeze of lemon juice. If you don't have Old Bay seasoning, a mix of paprika, celery salt, and black pepper can serve as a substitute. For a gluten-free option, use crushed gluten-free crackers instead of bread for binding. Ensure your crab meat is fresh and carefully picked through for shells.
Serving Suggestions
Serve the crab cakes with a tangy remoulade or tartar sauce for dipping. They pair beautifully with a fresh side salad or coleslaw. For a complete meal, consider serving with roasted vegetables or rice pilaf. These crab cakes also make a delightful appetizer when served at gatherings. For more seafood recipes, explore options like Tuna Seven Seas Casserole.
Storage & Reheating
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes per side, or until heated through and crispy again. You can also reheat them in the oven at 350°F for about 10-12 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Gourmet Crab Cakes contains roughly 407 calories, with 6g protein, 67g carbohydrates, and 13g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 2291mg per serving (100% 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 the crab cakes before cooking them?
Yes, you can freeze uncooked crab cakes. After forming them, place them on a baking sheet in a single layer until frozen, then transfer to a zip-top bag. They can be stored in the freezer for up to 3 months. Cook from frozen, adding a couple of extra minutes to the cooking time.
What type of crab meat should I use?
Lump crab meat is ideal for this recipe due to its sweet flavor and firm texture. However, you can also use backfin crab meat for a more economical choice. Just ensure that the crab meat is pasteurized and picked through to remove any shells.
How can I make these crab cakes spicier?
To add some heat, mix in diced jalapeños or a few drops of hot sauce into the crab mixture. You can also serve the crab cakes with a spicy aioli or a sriracha mayo for an extra kick. Adjust the seasoning to your preference!
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).