Moby Dick'S Crab Cakes
Delicious crab cakes with a flavorful blend of herbs and spices, perfect for seafood lovers and suitable for elegant dinners or casual gatherings.
Ingredients
Instructions
- Mix dry ingredients in a small bowl.
- Mix wet ingredients in a separate bowl.
- Combine the wet and dry ingredients and stir well.
- Let the mixture set until it reaches a jello-like thickness.
- Carefully fold in the lump crab meat without breaking up the lumps.
- Form the mixture into piles and place them onto a greased baking sheet.
- Broil until the crab cakes are golden brown.
Tips & Substitutions
To enhance flavor, try adding a splash of lemon juice or diced red pepper to the mixture. For a gluten-free option, substitute the meal with crushed gluten-free crackers. If you're short on time, pre-cooked crab meat can be used, but ensure it's quality. Don't skip letting the mixture set; this helps the cakes hold together better. For an extra kick, consider adding a pinch of cayenne pepper.
Serving Suggestions
Serve these crab cakes with a zesty remoulade or tartar sauce for dipping. They pair beautifully with a light salad, such as Seaside Pasta Salad, or crispy coleslaw for crunch. For a complete meal, serve alongside grilled vegetables or roasted potatoes. A chilled white wine or light beer complements the flavors perfectly, making it a great choice for gatherings.
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 and warm them in the oven at 350°F until heated through, about 10-12 minutes. Avoid microwaving as it can make them soggy. For longer storage, freeze the uncooked cakes, layered between parchment paper, for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Moby Dick'S Crab Cakes contains roughly 33 calories, with 1g protein, 5g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 545mg per serving (24% 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 canned crab meat instead of fresh?
Yes, you can use canned crab meat, but ensure it's high-quality for the best taste. Drain it well and gently fold it into the mixture to avoid breaking it up too much. Fresh lump crab meat will yield a better texture and flavor, but canned can work in a pinch if you’re short on time.
How do I prevent my crab cakes from falling apart?
The key to preventing crab cakes from falling apart is to ensure the mixture is well-combined and has set properly. Using enough binding agents like egg and mayonnaise is crucial. Form the cakes gently, and refrigerate them for at least 30 minutes before cooking. This helps them firm up and hold their shape while broiling.
What can I serve with crab cakes?
Crab cakes can be served with a variety of sides. Consider a simple green salad or steamed asparagus for a light option. For a heartier meal, pair them with roasted potatoes or a creamy risotto. Additionally, a tangy dipping sauce enhances the flavors, making them a delicious addition to any seafood recipes you might have.
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).