Maryland Crab Cakes(Origin: Usa)
Maryland Crab Cakes offer a delightful blend of fresh crabmeat and aromatic seasonings, perfect for seafood lovers seeking a flavorful appetizer or main course.
Ingredients
Instructions
- Combine beaten egg, 3/4 cup bread crumbs, mayonnaise, Worcestershire sauce, and seasonings in a bowl.
- Fold in the crabmeat until well mixed.
- Shape the mixture into patties.
- Coat each patty with bread crumbs.
- Refrigerate the patties for one hour.
- Fry the patties in shallow oil in a frypan until browned and cooked through.
Tips & Substitutions
For a lighter option, consider using Greek yogurt instead of mayonnaise. If you're short on time, pre-packaged crabmeat can be a great substitute; just ensure it's fresh. To keep the cakes from falling apart, handle the mixture gently and avoid overmixing. Adding a squeeze of lemon juice can brighten the flavors. For a twist, try using leftover crab from dishes like Tuna Salad On Lettuce Leaves.
Serving Suggestions
Serve Maryland crab cakes with a side of tangy remoulade or tartar sauce for dipping. They pair well with a simple salad or coleslaw. For a complete meal, consider serving them alongside roasted vegetables or a light pasta dish. These crab cakes are also fantastic as an appetizer at gatherings, complementing dishes like Jean'S Shrimp Salad.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Maryland Crab Cakes(Origin: Usa) contains roughly 1256 calories, with 29g protein, 197g carbohydrates, and 42g fat. It is an excellent source of iron (69% of the Daily Value), protein (58% of the Daily Value), and calcium (52% of the Daily Value). Note that it is relatively high in sodium, at 1742mg per serving (76% 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 Maryland crab cakes?
Yes, you can freeze crab cakes before cooking them. Shape the patties and place them on a baking sheet in the freezer until solid, then transfer them to a freezer bag for up to 3 months. When ready to cook, thaw them in the refrigerator overnight and fry as directed.
What type of crab meat should I use?
Lump crab meat is preferred for its texture and flavor, but you can also use backfin or even claw meat for a more economical option. Ensure the crab meat is fresh and ideally sourced from sustainable fisheries for the best taste and quality.
How do I know when the crab cakes are done cooking?
The crab cakes are done when they are golden brown on the outside and cooked through. You can check the internal temperature with a meat thermometer; it should read 165°F (74°C). They should also feel firm to the touch and have a crispy exterior.
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).