Harbor House Crab Cakes
Harbor House Crab Cakes are tender, flavorful bites with succulent crabmeat, seasoned mayonnaise, and herbs, perfect for seafood lovers and special occasions.
Ingredients
Instructions
- In a bowl, mix eggs, bread crumbs, mayonnaise, Worcestershire sauce, prepared mustard, parsley flakes, salt, and pepper.
- Add crabmeat to the mixture and gently fold until combined.
- Shape the mixture into individual cakes.
- Fry or sauté the crab cakes until they are golden brown on both sides.
Tips & Substitutions
For the best flavor, use fresh lump crabmeat if possible. If you need a gluten-free option, substitute the bread crumbs with crushed gluten-free crackers. For added zest, try incorporating a splash of lemon juice or hot sauce into the mixture. Be careful not to overmix the crabmeat to maintain a tender texture. If you want variety, consider adding finely chopped bell peppers or green onions.
Serving Suggestions
Serve the crab cakes hot, garnished with a dollop of tartar sauce or a squeeze of lemon. They pair beautifully with a fresh salad or coleslaw for a light meal. For a more substantial dish, consider serving alongside roasted vegetables or a seafood pasta dish. Browse more seafood recipes for additional pairing ideas.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, flipping halfway through, until heated through and crispy. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Harbor House Crab Cakes contains roughly 120 calories, with 4g protein, 23g carbohydrates, and 2g fat. It is an excellent source of vitamin C (141% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g of dietary fiber toward your daily target.
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 for this recipe?
Yes, you can use canned crabmeat, but make sure to choose high-quality, lump crabmeat for the best flavor and texture. Drain and rinse it well to remove excess salt and preservatives. Keep in mind that fresh crabmeat will yield a superior taste and texture.
How do I know when the crab cakes are fully cooked?
The crab cakes are done when they are golden brown on both sides and heated through. You can test their internal temperature with a food thermometer; they should reach at least 165°F (74°C). If they are browning too quickly, lower the heat to ensure they cook evenly.
Can I freeze crab cakes before cooking them?
Absolutely! Shape the crab cakes and place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe container or bag. They can be stored for up to 3 months. When ready to cook, thaw in the refrigerator overnight before frying.
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).