Great Crab Cakes
Delicious crispy crab cakes with Old Bay seasoning, perfect for seafood lovers. Crispy on the outside, tender on the inside, ideal for appetizers or main courses.
Ingredients
Instructions
- In a bowl, break bread into small pieces and moisten with milk.
- Mix together the bread mixture with crabmeat, Old Bay seasoning, salt, mayonnaise, Worcestershire sauce, parsley, baking powder, and beaten egg until well combined.
- Shape the mixture into cakes.
- Melt butter and oil in a skillet over medium heat.
- Fry the crab cakes until golden brown, about seven minutes on each side.
Tips & Substitutions
To enhance flavor, consider using fresh crabmeat if possible, as it adds a sweeter taste. If you don't have Old Bay seasoning, a mix of paprika, celery salt, and black pepper can serve as a substitute. For a healthier alternative, you can replace mayonnaise with Greek yogurt. Ensure the cakes are well-formed to prevent them from falling apart while frying.
Serving Suggestions
Serve the crab cakes with a light dipping sauce made of lemon juice and tartar sauce for added zest. They pair beautifully with a side salad or coleslaw. For a more substantial meal, consider serving them with a side of Pasta With Scallops And Lemon Mustard Butter for a delightful seafood feast.
Storage & Reheating
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to two days. To reheat, place them on a baking sheet and warm them in a preheated oven at 350°F for about 10-15 minutes or until heated through, which helps maintain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Great Crab Cakes contains roughly 795 calories, with 10g protein, 108g carbohydrates, and 37g fat. It is an excellent source of iron (29% of the Daily Value), calcium (28% of the Daily Value), and protein (20% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2383mg per serving (104% 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?
Yes, crab cakes can be frozen before frying. Shape them, then place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag and store for up to three months. When ready to cook, thaw them in the refrigerator overnight and fry as directed.
What can I use instead of crabmeat?
If you're looking for a substitute, canned tuna or shredded chicken can work in a pinch, though the flavor will differ. For a vegetarian option, consider using mashed chickpeas or a mixture of finely chopped vegetables and breadcrumbs to create a similar texture.
How do I know when the crab cakes are done?
Crab cakes are done when they are golden brown and crispy on the outside. The internal temperature should reach 145°F. You can also check by gently pressing on them; they should feel firm but still slightly tender. Cooking them for about seven minutes on each side usually achieves this.
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).