Haussner'S Crab Cakes
Crab cakes with tender crab meat, seasoned bread crumbs, and a creamy mayonnaise mixture, perfectly fried until golden — an elegant seafood dish suited for special occasions or casual gatherings.
Ingredients
Instructions
- Remove cartilage from crab meat.
- Mix breadcrumbs, eggs, mayonnaise, Worcestershire sauce, dry mustard, salt, and pepper in a bowl.
- Add crabmeat to the mixture and stir gently to keep the crabmeat firm. Add more mayonnaise if the mixture is too dry.
- Shape the mixture into 6 or 7 crab cakes.
- Fry the crab cakes in oil for approximately 5 minutes on each side until browned well.
- Remove from oil and drain before serving.
Tips & Substitutions
For a lighter option, consider using Greek yogurt instead of mayonnaise. If you're short on time, pre-packaged crab meat can save you some effort; just make sure to drain it well. To enhance flavor, add a dash of hot sauce or fresh herbs like parsley. Keep the crab cakes thick for a juicier bite, and ensure the oil is hot enough to prevent them from absorbing too much oil while frying.
Serving Suggestions
Serve the crab cakes with a tangy remoulade or tartar sauce for dipping. They pair beautifully with a fresh salad or coleslaw for a refreshing contrast. For a complete meal, consider serving alongside roasted vegetables or a light pasta dish, such as Salmon-Corn Casserole, for a delightful seafood experience.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a hot skillet over medium heat until warmed through, about 3-4 minutes per side, to maintain their crispiness. Alternatively, you can bake them in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Haussner'S Crab Cakes contains roughly 805 calories, with 2g protein, 26g carbohydrates, and 78g fat. It is a good source of vitamin C (16% 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 crab meat for this recipe?
Yes, canned crab meat is a convenient option and can work well in this recipe. Just ensure to drain it properly and check for any shell pieces before mixing it with the other ingredients. Fresh crab meat will provide a superior flavor and texture, but canned can be a great time-saver.
How can I make these crab cakes spicy?
To add some heat, incorporate diced jalapeños or a few dashes of your favorite hot sauce into the mixture. You could also mix in some cayenne pepper or serve with a spicy remoulade. Adjust the spice level according to your preference, keeping in mind that a little goes a long way.
What can I substitute for Worcestershire sauce?
If you don't have Worcestershire sauce on hand, a mixture of soy sauce and a splash of vinegar can serve as a good substitute. Alternatively, you can use a bit of fish sauce for a similar umami flavor. Just be mindful of the salt content when making substitutions.
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).