No Filler Crab Cakes
No Filler Crab Cakes feature tender crabmeat combined with flavorful seasonings, perfect for seafood lovers seeking a quick, savory appetizer or light main dish.
Ingredients
Instructions
- Check crabmeat for shells.
- Add all ingredients and mix well.
- Shape into cakes.
- Broil for 5 minutes.
- Serve with tartar or cocktail sauce.
Tips & Substitutions
For the best texture, use fresh backfin crabmeat and check thoroughly for any shells before mixing. If you want to add a bit more flavor, consider incorporating a teaspoon of Dijon mustard. For a gluten-free option, ensure that your mayonnaise is gluten-free. You can also add a touch of Old Bay seasoning for a classic seafood flavor. These crab cakes are a perfect base for dishes like Tuna Or Crab Hero Sandwiches.
Serving Suggestions
Serve these crab cakes with a side of tartar or cocktail sauce for dipping, enhancing their flavor. They pair well with a fresh green salad or roasted vegetables, making for a light and satisfying meal. For a more indulgent experience, consider serving them alongside a glass of Margarella or with a side of Tasty Asparagus Casserole for a delightful seafood feast.
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 broil for about 3 minutes on each side until heated through and crispy. Avoid microwaving, as it can make them soggy. If you want to freeze them, do so before cooking and thaw in the refrigerator before broiling.
Nutrition & Diet Analysis (per serving)
Each serving of No Filler Crab Cakes contains roughly 70 calories, with 4g protein, 9g carbohydrates, and 3g fat. It is an excellent source of vitamin C (105% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 crabmeat instead of fresh?
Yes, you can use canned crabmeat, but make sure to choose a high-quality brand and drain it well. Canned crabmeat may have a different texture and flavor, so adjust the seasoning accordingly. Fresh crabmeat will yield a more delicate and authentic taste.
What can I substitute for mayonnaise?
If you want a healthier alternative, Greek yogurt works well as a substitute for mayonnaise, adding creaminess with fewer calories. Alternatively, you can use a mixture of sour cream and a splash of lemon juice for a tangy flavor that complements the crab.
How can I make these crab cakes spicier?
To add more heat, increase the amount of Tabasco sauce or add a pinch of cayenne pepper to the mixture. You can also mix in finely chopped jalapeños for a fresh kick. Adjust the seasoning gradually to achieve your desired spice level.
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).