Kay'S Crab Cake
Delicious crab cakes with a tangy mustard and Worcestershire sauce blend, complemented by Old Bay seasoning and crispy Ritz crackers, perfect for seafood lovers and elegant gatherings.
Ingredients
Instructions
- Combine mustard, Worcestershire sauce, mayonnaise, salt, pepper, and Old Bay seasoning in a bowl.
- Add beaten egg, crushed Ritz crackers, and crab meat into the mixture.
- Mix lightly to combine, being careful not to break up lumps of crab meat.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. If you're out of Old Bay, a mix of paprika, celery salt, and a pinch of cayenne can serve as a substitute. To enhance flavor, try adding a splash of lemon juice or chopped fresh herbs like parsley or dill. Be gentle when mixing to keep the crab meat intact for a chunkier texture.
Serving Suggestions
Serve these crab cakes with a zesty remoulade or tartar sauce for dipping. They pair beautifully with a Chilled Cucumber Salad on the side for a refreshing contrast. For a complete meal, consider serving alongside some roasted vegetables or a light green salad. These cakes also make a great appetizer for seafood recipes enthusiasts.
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 and warm in a preheated oven at 350°F (175°C) for about 10 minutes until heated through. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Kay'S Crab Cake contains roughly 36 calories, with 1g protein, 5g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1302mg per serving (57% 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 fresh crab meat instead of canned?
Absolutely! Fresh crab meat will provide superior flavor and texture. Just ensure it’s cooked and picked over for shells. If using canned, drain it well to avoid excess moisture, which can make the cakes too wet.
How do I know when the crab cakes are cooked through?
The crab cakes should be golden brown on the outside and heated through on the inside. If you’re baking them, about 15-20 minutes at 375°F (190°C) should do the trick. You can also use a food thermometer to check for an internal temperature of 165°F (74°C).
Can I freeze these crab cakes?
Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer them to a freezer bag once solid. They can be cooked from frozen; just add a few extra minutes to the cooking time.
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).