Mrs. Robbins Crab Cakes
Mrs. Robbins Crab Cakes feature tender lump crab mixed with a savory mayonnaise and mustard binder, seasoned with Old Bay and pepper for a flavorful bite. Crispy and golden on the outside, these cakes are perfect for seafood lovers seeking a quick, satisfying appetizer or main course with classic Maryland flair.
Ingredients
Instructions
- Combine all ingredients in a bowl.
- Shape the mixture into cakes.
- Fry the cakes in about 1/2 inch of corn oil over medium-high heat until golden brown.
- Serve hot.
Tips & Substitutions
For an extra flavor boost, consider adding a teaspoon of Worcestershire sauce or a splash of lemon juice to the mixture. If you don’t have Old Bay seasoning, a blend of paprika, celery salt, and black pepper can work as a substitute. Be gentle when mixing to maintain the crab's lumpiness, ensuring a delicious texture in each cake.
Serving Suggestions
Serve the crab cakes with a tangy remoulade or a simple lemon wedge on the side for an added zesty kick. They pair beautifully with a light salad or coleslaw to balance the richness. For a delightful meal, consider serving them alongside the Crab Supreme(Make One Day Ahead) for a seafood feast.
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 for about 10-15 minutes until warmed through and crispy. Avoid microwaving as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Robbins Crab Cakes contains roughly 219 calories, with 4g protein, 9g carbohydrates, and 20g fat. It is an excellent source of vitamin A (66% of the Daily Value) and vitamin C (36% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 522mg per serving (23% 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 other types of crab for this recipe?
Yes, while jumbo lump crab is preferred for its texture and flavor, you can use lump or backfin crab as alternatives. Just ensure that the crab is fresh and ideally from a reputable source to maintain the quality of the cakes.
What can I substitute for mayonnaise in this recipe?
If you're looking for a lighter option, Greek yogurt can be a great substitute for mayonnaise, providing creaminess with less fat. Alternatively, you could use a vegan mayonnaise for a dairy-free version while still keeping the moisture in the crab cakes.
Can these crab cakes be baked instead of fried?
Yes, you can bake the crab cakes for a healthier alternative. Preheat your oven to 375°F and place the cakes on a greased baking sheet. Bake for about 20-25 minutes, flipping halfway through until they are golden brown and cooked through.
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).