Nana'S Maryland Crab Cakes
Nana's Maryland Crab Cakes feature tender lump crabmeat mixed with fresh herbs, bread crumbs, and a hint of Worcestershire, offering a crispy, flavorful dish perfect for seafood lovers.
Ingredients
Instructions
- Debone the crabmeat and drain well.
- Crumble 2 slices of white bread and mix with the crabmeat.
- Add chopped parsley, mayonnaise, Worcestershire sauce, and one egg to the mixture.
- Mix thoroughly to combine all ingredients.
- Form the mixture into 6 to 8 round balls.
- Dip each crab cake ball into bread crumbs to coat.
- In a bowl, beat 1 egg with 1/4 cup milk.
- Dip each breaded crab cake into the egg and milk mixture, rolling gently to coat.
- Dip again into bread crumbs for a second coating.
- Deep fry the crab cakes in hot oil until golden brown and crispy.
- Serve hot with lemon wedges.
Tips & Substitutions
For best results, use fresh lump crabmeat and handle it gently to avoid breaking it apart. If you prefer a lighter option, substitute half of the mayonnaise with Greek yogurt. Adding a pinch of Old Bay seasoning can enhance the flavor profile. If you don't have white bread, try using whole wheat or sourdough for a different texture.
Serving Suggestions
Serve the crab cakes hot with lemon wedges for a fresh squeeze of citrus. They pair beautifully with a light salad or coleslaw for a refreshing contrast. Consider serving with a zesty remoulade or tartar sauce for dipping. These crab cakes also complement well with sides like roasted vegetables or a chilled seafood platter.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F for about 10 minutes, or until heated through. Avoid microwaving to maintain crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Nana'S Maryland Crab Cakes contains roughly 645 calories, with 33g protein, 120g carbohydrates, and 9g fat. It is an excellent source of iron (114% of the Daily Value), vitamin C (114% of the Daily Value), and dietary fiber (84% of the Daily Value). Note that it is relatively high in sodium, at 1106mg per serving (48% 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 the crab cakes ahead of time?
Yes, you can prepare the crab cakes ahead of time. Form the cakes and refrigerate them for up to 24 hours before frying. This allows the flavors to meld and makes frying easier since they will hold their shape better.
Can I bake these crab cakes instead of frying them?
Absolutely! To bake, preheat your oven to 375°F, place the crab cakes on a greased baking sheet, and bake for about 20-25 minutes, flipping halfway through, until golden brown. This method offers a healthier alternative to frying.
What can I serve as a side dish?
Consider pairing your crab cakes with a refreshing arugula salad or a classic coleslaw for a crunchy contrast. You could also serve them with a light pasta salad or some roasted asparagus, making it a delightful seafood meal.
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).