Lump Crab Cakes
Delicate lump crab cakes with vibrant red pepper, celery, and onion, accented by mustard and Worcestershire, perfect for elegant appetizers or a seafood main course.
Ingredients
Instructions
- Pick over the crab meat to remove any shells or impurities.
- Dice the red pepper and celery and place them in a bowl with the crab meat.
- Grate the onion and add it to the bowl.
- Add eggs, dried bread crumbs, Dijon mustard, Worcestershire sauce, mayonnaise, and hot pepper sauce; mix well to combine.
- Shape the mixture into patties.
- Cook the patties in hot butter and salad oil over medium heat until browned on both sides.
- Drain the cooked crab cakes on paper towels.
- Squeeze lemon juice over the crab cakes before serving and garnish with parsley leaves.
Tips & Substitutions
To enhance the flavor of your crab cakes, consider adding Old Bay seasoning or fresh herbs like dill or chives. If you want a gluten-free option, use crushed gluten-free crackers instead of bread crumbs. For a spicier kick, increase the hot pepper sauce. Make sure to handle the crab meat gently to keep the lumps intact for a better texture.
Serving Suggestions
Serve the lump crab cakes with a side of tangy remoulade or tartar sauce for dipping. They pair beautifully with a fresh Avocado-Shrimp Salad or a light arugula salad. For a complete meal, consider serving them with roasted vegetables or a zesty coleslaw, making it a perfect choice for any seafood recipes gathering.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through, or pan-fry them in a little oil for a crispy exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Lump Crab Cakes contains roughly 1024 calories, with 5g protein, 42g carbohydrates, and 96g fat. It is an excellent source of vitamin C (47% of the Daily Value) and iron (26% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1195mg per serving (52% 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 freeze crab cakes before or after cooking?
Yes, you can freeze crab cakes before cooking. Shape the patties, place them on a baking sheet, and freeze until firm. Then, transfer them to an airtight container or freezer bag. They can be cooked directly from frozen, just add a few extra minutes to the cooking time.
What type of crab meat is best for crab cakes?
Fresh lump crab meat is ideal for crab cakes due to its sweet flavor and meaty texture. You can also use canned crab meat in a pinch, but ensure it’s well-drained and of good quality to maintain the dish's integrity.
How do I prevent crab cakes from falling apart?
To prevent crab cakes from falling apart, ensure you use enough binding ingredients like eggs and breadcrumbs. Chilling the patties for at least 30 minutes before cooking helps firm them up. Also, handle them gently during cooking to maintain their shape.
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).