Mott'S Family Crab Cakes
Crab cakes with tender lumps of crab, creamy mayonnaise, and savory Worcestershire sauce offer a delightful seafood treat perfect for casual gatherings or special occasions.
Ingredients
Instructions
- Mix the backfin crab, milk, Worcestershire sauce, mayonnaise, crumbled dried bread, unbeaten egg, and a pinch of salt to form a mixture.
- Gently incorporate the crab into the mixture, taking care not to break apart the crab lumps.
- Shape the mixture into 6 large cakes.
- Cook the cakes as desired (pan-fry or bake) until golden and heated through.
Tips & Substitutions
For best results, use fresh backfin crab for a sweeter flavor. If you need a substitute, canned crab can work in a pinch, but drain it well. Instead of dried bread, you can use crushed crackers or panko for extra crunch. Let the mixture chill in the fridge for about 30 minutes before shaping for firmer cakes. If you enjoy rich flavors, try adding Old Bay seasoning for a classic touch found in many seafood recipes.
Serving Suggestions
Serve these crab cakes with a tangy remoulade or a squeeze of lemon for added brightness. They pair beautifully with a refreshing Toss-Up Salad or a side of coleslaw. For a heartier meal, consider serving with a bowl of creamy Maine Lobster Stew. These cakes also make a great appetizer for gatherings or a main dish.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry on medium heat for 3-4 minutes on each side or bake in a preheated oven at 350°F for about 10-15 minutes until heated through and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Mott'S Family Crab Cakes contains roughly 338 calories, with 4g protein, 52g carbohydrates, and 13g fat. It is a good source of iron (12% of the Daily Value) and vitamin A (11% of the Daily Value). Note that it is relatively high in sodium, at 743mg per serving (32% 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 these crab cakes ahead of time?
Yes, you can prepare the mixture and form the cakes ahead of time. Refrigerate them for a few hours or overnight before cooking. This helps the flavors meld and makes cooking easier when you're ready to serve. Just ensure to cook them fresh for the best texture.
What type of crab is best for this recipe?
Backfin crab is ideal for its sweet flavor and tender texture. However, you can also use lump crab or even claw meat if backfin is unavailable. Each type lends a different flavor and texture, so choose based on your preference and availability.
Can I freeze the crab cakes?
Yes, you can freeze uncooked crab cakes. Place them in a single layer on a baking sheet until firm, then transfer to an airtight container or freezer bag. They can be frozen for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time for best results.
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).