Hancock'S Harbor Crab Cakes
Hancock's Harbor Crab Cakes are a delightful seafood treat featuring tender lump crabmeat combined with aromatic seasonings. Crispy on the outside and flavorful inside, they are perfect for appetizer or main course, appealing to seafood lovers and those craving a savory, satisfying dish.
Ingredients
Instructions
- Fold the crabmeat into white sauce.
- Shape the mixture into round cake shapes.
- Dip each cake into the egg and milk mixture.
- Roll the cakes in 'Shake and Blend' flour.
- Then roll the cakes in Italian flavored bread crumbs.
- Deep fry the crab cakes until they are golden brown.
Tips & Substitutions
For a lighter alternative, consider using low-fat mayonnaise instead of white sauce. If you prefer a bit more flavor, add a teaspoon of Old Bay seasoning to the crab mixture. Be gentle when folding the crabmeat to keep it from breaking apart. To ensure even cooking, maintain the oil temperature around 350°F while frying. You can also try adding diced bell peppers for extra crunch.
Serving Suggestions
Serve these crab cakes with a zesty remoulade or tartar sauce for dipping. A fresh green salad or coleslaw pairs wonderfully as a side. For a complete meal, consider serving with grilled vegetables or roasted potatoes. They also make a great appetizer for gatherings, complementing dishes like the Salmon Party Spread or Hot Shrimp Salad Or Scallop Appetizer.
Storage & Reheating
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 375°F for about 10-15 minutes until warmed through and crispy. Avoid microwaving as it can make the cakes soggy. For longer storage, freeze them before frying.
Nutrition & Diet Analysis (per serving)
Each serving of Hancock'S Harbor Crab Cakes contains roughly 315 calories, with 5g protein, 39g carbohydrates, and 16g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 912mg per serving (40% 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 crabmeat instead of fresh?
Yes, you can use canned crabmeat, but make sure to drain it well and check for shell pieces. Fresh or frozen lump crabmeat will yield the best flavor and texture. If using canned, opt for high-quality brands to maintain the dish's integrity.
What can I serve these crab cakes with?
These crab cakes are versatile and can be served with a variety of sides. Consider pairing them with a citrusy salad or crispy fries. They also complement well with sauces like remoulade or aioli. For a festive touch, serve alongside the Diamond Jubilee Dip for a delightful appetizer spread.
Can I bake the crab cakes instead of frying them?
Yes, you can bake the crab cakes for a healthier option. Preheat your oven to 400°F, place the crab cakes on a greased baking sheet, and bake for about 15-20 minutes or until golden brown. This method will yield a slightly different texture but is equally delicious.
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).