Hatteras Crab Cakes
Hatteras Crab Cakes feature tender crab meat combined with a flavorful mustard and Worcestershire sauce, shaped into patties, then fried to a golden brown. Perfect for seafood lovers.
Ingredients
Instructions
- Soak bread slices in milk and beaten egg mixture.
- Add remaining ingredients and mix well.
- Form mixture into patties.
- Fry patties until golden brown.
Tips & Substitutions
For a more robust flavor, consider adding Old Bay seasoning or chopped fresh herbs like parsley or chives to the mixture. If you're short on crab meat, use a mix of canned crab and some finely chopped shrimp to maintain the seafood profile. To ensure the cakes hold together, be gentle when forming patties, and let them chill for a bit before frying.
Serving Suggestions
These Hatteras Crab Cakes are best served with a squeeze of lemon and a side of tartar sauce for dipping. Pair them with a fresh salad or roasted vegetables for a complete meal. For a delightful twist, enjoy them alongside Love'S Broiled Shrimp(From Bascom'S) to elevate your seafood dining experience.
Storage & Reheating
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat with a little butter until warmed through and crispy on the outside. Alternatively, you can bake them in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Hatteras Crab Cakes contains roughly 1150 calories, with 2g protein, 25g carbohydrates, and 116g fat. Note that it is relatively high in sodium, at 1553mg per serving (68% 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 frozen crab meat for this recipe?
Yes, you can use frozen crab meat. Just make sure to thaw it completely and drain any excess liquid before mixing it into the recipe. This will help maintain the texture and flavor of the crab cakes.
What type of bread works best for soaking?
While regular white bread works well, you can use thicker slices of sourdough or whole grain bread for added flavor. Just ensure it’s not too crusty, as you want it to soak up the milk and egg mixture effectively.
Can I bake the crab cakes instead of frying them?
Absolutely! To bake, preheat your oven to 375°F and place the formed patties on a greased baking sheet. Bake for about 15-20 minutes or until golden brown, flipping halfway through. This method is a healthier alternative to 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).