Mel'S Crab Cakes
Delicious crab cakes with rich, savory flavors complemented by Old Bay seasoning and mustard, perfect for seafood lovers and suitable for appetizers or main courses.
Ingredients
Instructions
- Pick crabmeat and put aside.
- Mix remaining ingredients together and pour over crabmeat.
- Fold the mixture gently to combine.
- Form into cakes and refrigerate for 2 to 3 hours.
- Fry or broil until golden brown and cooked through.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. If you don’t have crabmeat, canned tuna can be a suitable substitute for a different take on seafood recipes. Ensure the crab is well-drained to avoid excess moisture, which can make the cakes fall apart. For added flavor, try incorporating finely chopped green onions or bell peppers into the mixture.
Serving Suggestions
Serve these crab cakes with a tangy remoulade or tartar sauce for dipping. They pair beautifully with a fresh salad or coleslaw on the side. For a complete meal, consider serving them alongside roasted vegetables or a light pasta dish. They also make an excellent appetizer for gatherings, complementing cocktails like The Best Bloody Mary Ever.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side to maintain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Mel'S Crab Cakes contains roughly 981 calories, with 11g protein, 126g carbohydrates, and 50g fat. It is an excellent source of vitamin A (27% of the Daily Value), iron (26% of the Daily Value), and protein (21% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1408mg per serving (61% 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 frozen crab meat for this recipe?
Yes, you can use frozen crab meat, but ensure it is fully thawed and drained before using. Fresh crab meat is ideal for the best flavor and texture, but frozen can be a convenient alternative. Just be sure to check for any excess water after thawing.
How can I make these crab cakes gluten-free?
To make gluten-free crab cakes, substitute the bread with gluten-free breadcrumbs or crushed gluten-free crackers. Additionally, check that your Worcestershire sauce is gluten-free, as some brands may contain wheat. This way, you can enjoy a delicious seafood recipe without gluten.
What type of crab is best for crab cakes?
Lump crab meat is often considered the best choice for crab cakes due to its tenderness and flavor. Blue crab is a popular option, especially for Maryland-style crab cakes. However, any fresh or high-quality crab meat will work well; just avoid imitation crab as it lacks the desired texture and taste.
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).