Mary Smith'S Crab Cakes
Crab cakes with tender lump crab meat, seasoned with mustard, mayonnaise, and herbs, then lightly sauteed to create a flavorful and satisfying seafood dish perfect for any occasion.
Ingredients
Instructions
- Fluff up the crab meat.
- Roll the crackers on waxed paper to crush them.
- In a bowl, combine crab meat, crushed crackers, mustard, mayonnaise, parsley, egg, salt, pepper, and red pepper.
- Form the mixture into cakes.
- Saute the cakes in melted butter or margarine until golden brown.
Tips & Substitutions
For a lighter alternative, consider using Greek yogurt instead of mayonnaise. Fresh crab meat is ideal, but if unavailable, canned crab can work in a pinch—just be sure to drain it well. To enhance flavor, incorporate Old Bay seasoning or your favorite seafood spices. For a firmer texture, add a bit more crushed crackers as needed.
Serving Suggestions
Serve these crab cakes with a squeeze of lemon or a zesty remoulade for added flavor. They pair beautifully with a fresh salad or coleslaw for a delightful contrast. For a complete meal, consider serving alongside macaroni and tuna casserole or other seafood recipes to create a seafood feast.
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. Avoid microwaving, as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Smith'S Crab Cakes contains roughly 1056 calories, with 19g protein, 193g carbohydrates, and 25g fat. It is an excellent source of iron (59% of the Daily Value), calcium (42% of the Daily Value), and potassium (41% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 2500mg per serving (109% 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 make crab cakes in advance?
Yes, you can prepare the crab cake mixture ahead of time and refrigerate it for up to 24 hours before cooking. Alternatively, you can shape the cakes and freeze them; just thaw and cook when ready. This makes for a convenient meal option.
What type of crab meat is best for this recipe?
Backfin crab meat is recommended for its balance of flavor and texture, but you can also use lump crab meat for a more premium option. Just ensure that the crab is fresh and of high quality for the best results.
Can I bake the crab cakes instead of frying them?
Absolutely! For a healthier option, bake the crab cakes at 375°F on a greased baking sheet for about 20-25 minutes, flipping halfway through, until golden brown. This method reduces oil while still providing a delicious result.
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).