Myra'S Crab Cakes
Delicious crab cakes with a savory blend of vegetables and seasonings, perfect for seafood lovers and versatile enough for appetizers or main courses.
Ingredients
Instructions
- Saute onion, celery, bell pepper, and garlic in butter until tender.
- Mix the sautéed vegetables with crab meat, mayonnaise, Worcestershire sauce, mustard, beaten eggs, chopped green onion, and crushed toasted bread slices.
- Shape the mixture into patties.
- Crush crackers and dip each patty into the crumbs to coat.
- Fry the crab cakes in hot oil or bake in a 400°F oven until golden brown.
Tips & Substitutions
For added flavor, consider using Old Bay seasoning or fresh herbs like parsley or dill in the crab mixture. If you don't have crab meat, you can substitute it with canned tuna or salmon for a different twist. Ensure the mixture is moist enough to hold together; if it's too dry, add a bit more mayonnaise or an extra egg.
Serving Suggestions
Serve the crab cakes with a zesty remoulade or tartar sauce for dipping. They pair beautifully with a fresh salad or coleslaw on the side. For a more substantial meal, consider serving them alongside a light pasta dish or as part of a seafood platter that includes Janet'S Shrimp Dip.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes or until heated through. This method helps retain their crispiness compared to microwaving.
Nutrition & Diet Analysis (per serving)
Each serving of Myra'S Crab Cakes contains roughly 586 calories, with 7g protein, 79g carbohydrates, and 28g fat. It is an excellent source of vitamin C (28% of the Daily Value) and vitamin A (26% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 736mg 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 crab cake mixture and shape it into patties ahead of time. Store them in the refrigerator for up to 24 hours before cooking. This allows the flavors to meld and makes cooking easier when you're ready to serve.
What type of crab meat is best for this recipe?
For the best flavor and texture, use lump crab meat. However, you can also use claw meat or even imitation crab if you're looking for a more budget-friendly option. Just ensure that any crab meat is cooked and drained properly before using.
Can I freeze the crab cakes?
Yes, you can freeze uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer them to an airtight container or freezer bag. They can be frozen for up to three months. Cook them straight from frozen, adding a few extra minutes to the cooking time.
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).