Granny'S Deviled Crabs
Creamy deviled crab cakes with seasoned crabmeat and crispy golden crust, perfect for seafood lovers and elegant appetizers or main courses.
Ingredients
Instructions
- Melt butter in a saucepan.
- Add chopped onion, celery tops, and parsley; sauté until tender.
- Stir flour into milk to make a thick mixture.
- Gradually add the milk mixture to the sautéed vegetables, stirring until it thickens.
- Pour the sauce over crabmeat seasoned with paprika and Worcestershire sauce.
- Gently stir to combine the mixture.
- Chill the mixture slightly.
- Form into cakes and pat them on more bread crumbs.
- Brown the cakes on each side in shortening in a frying pan until golden brown.
Tips & Substitutions
For a flavorful twist, consider adding a dash of hot sauce or cayenne pepper to the crab mixture. If you don't have crabmeat on hand, shrimp or a mix of seafood can work well as substitutes. Ensure the mixture is chilled well; this helps the cakes hold their shape during cooking. For a gluten-free option, use gluten-free bread crumbs.
Serving Suggestions
These deviled crab cakes are best served with a squeeze of fresh lemon juice and a side of tartar sauce. They pair beautifully with a light salad or coleslaw for a refreshing contrast. For a full seafood meal, consider serving alongside Cilantro Grilled Salmon or Quick And Delicious Shrimp Casserole.
Storage & Reheating
Leftover deviled crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through, or bake them in a preheated oven at 350°F for about 10-15 minutes until hot and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Deviled Crabs contains roughly 449 calories, with 11g protein, 71g carbohydrates, and 15g fat. It is an excellent source of vitamin C (206% of the Daily Value), iron (51% of the Daily Value), and dietary fiber (36% of the Daily Value). Note that it is relatively high in sodium, at 2274mg per serving (99% 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?
Yes, you can freeze the formed crab cakes before frying. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready to cook, just fry them from frozen, adding a few extra minutes to the cooking time.
What type of crabmeat should I use?
Use lump or backfin crabmeat for the best flavor and texture. Canned crabmeat is convenient, but fresh or frozen crab can elevate the dish. If using fresh, ensure it's cooked and cool before adding to the mixture.
Can I bake these instead of frying?
Absolutely! To bake, preheat your oven to 375°F. Place the crab cakes on a baking sheet lined with parchment paper, lightly brush them with melted butter or oil, and bake for about 20-25 minutes until golden brown and 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).