Minnesota Crab Cakes
Minnesota Crab Cakes feature tender artificial crab meat combined with fresh herbs and seasonings, pan-fried to golden perfection, perfect as an appetizer or main dish for seafood lovers.
Ingredients
Instructions
- Combine artificial crab meat, bread crumbs, chopped onion, and parsley in a bowl.
- Stir in milk, beaten egg, Worcestershire sauce, and lemon juice until well mixed.
- Shape the mixture into 8 patties.
- Pan-fry the patties in butter until golden brown on both sides.
- Serve hot.
Tips & Substitutions
For a lighter version, consider using fresh crab meat instead of artificial crab, which will enhance flavor and texture. If you're out of Worcestershire sauce, a mix of soy sauce and lemon juice can work as a substitute. The bread crumbs can also be replaced with crushed saltine crackers for a different texture. Ensure the patties are well-formed to prevent them from breaking apart during frying.
Serving Suggestions
Serve these crab cakes hot with a side of tartar sauce or a squeeze of fresh lemon. They pair beautifully with a crisp salad or coleslaw for a refreshing contrast. For a complete meal, consider serving them alongside roasted vegetables or rice. For a seafood feast, browse more American recipes to complement your menu.
Storage & Reheating
Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat with a little butter until warmed through and crispy, or bake them in a preheated oven at 350°F until heated, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Minnesota Crab Cakes contains roughly 570 calories, with 17g protein, 104g carbohydrates, and 13g fat. It is an excellent source of iron (109% of the Daily Value), potassium (55% of the Daily Value), and vitamin C (55% of the Daily Value). Note that it is relatively high in sodium, at 673mg per serving (29% 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 the crab cakes before cooking?
Yes, you can freeze the shaped crab cakes before cooking. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They can be frozen for up to 3 months. When ready to cook, thaw in the refrigerator overnight and fry as directed.
What type of crab meat is best for this recipe?
While artificial crab meat works well in this recipe, using lump crab meat will provide a more authentic flavor and texture. If you opt for fresh crab, ensure it is fully cooked and flaked before mixing it with the other ingredients.
How do I tell when the crab cakes are done cooking?
The crab cakes are done when they are golden brown on both sides and heated through, which usually takes about 4-5 minutes per side over medium heat. You can also check the internal temperature; it should reach 165°F for safe consumption.
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).