Mary Inglis' Crab Cakes
Crab cakes with tender crabmeat and savory seasonings, perfect for seafood lovers. Crispy on the outside and moist inside, ideal for a flavorful appetizer or main dish.
Ingredients
Instructions
- Check crab for any pieces of shell or cartilage.
- Mix picked-over crabmeat, bread crumbles, mayonnaise, milk, and mustard.
- Form the mixture into 6 large crab cakes.
- Fry or sauté crab cakes in oil until golden brown and cooked through.
Tips & Substitutions
For best flavor, use fresh crabmeat if possible; however, canned crab can work in a pinch. If you don’t have bread, crushed crackers or panko can be great substitutes. For a touch of heat, consider adding a pinch of cayenne pepper to the mixture. Frying in a mix of butter and oil can enhance the richness of the crab cakes.
Serving Suggestions
Serve these crab cakes with a tangy remoulade or a squeeze of fresh lemon juice for brightness. They pair beautifully with a side salad or coleslaw for crunch. For a complete meal, consider serving them alongside a bowl of Vegetable Clam Chowder or with a refreshing cucumber salad.
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 for about 10-15 minutes, or until heated through and crispy again. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Inglis' Crab Cakes contains roughly 734 calories, with 0g protein, 5g carbohydrates, and 80g fat.
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 cooking them?
Yes, you can freeze uncooked crab cakes. Simply form them and place them on a baking sheet to freeze individually before transferring them to an airtight container. They can be frozen for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.
What type of crabmeat should I use?
Lump crabmeat is ideal for its texture and flavor, but you can also use backfin crabmeat for a more economical choice. If you’re looking for a stronger flavor, consider using a mix of different types of crabmeat.
Can I make these crab cakes without mayonnaise?
Yes, you can substitute mayonnaise with Greek yogurt or sour cream for a different flavor profile. You could also use a combination of mustard and a bit of olive oil to maintain moisture while adding a tangy kick.
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).