Nothing But Crab Cakes
Crab cakes bursting with rich flavors of crab, parsley, and spices, perfect for elegant gatherings or casual appetizers, offering a delightful seafood experience.
Ingredients
Instructions
- Combine all ingredients except bread crumbs and oil in a bowl.
- Mix well until thoroughly combined.
- Shape the mixture into 8 patties.
- Coat each patty with dry bread crumbs.
- Chill the patties in the refrigerator for one hour.
- Heat oil in a skillet over medium heat.
- Pan-fry the crab cakes until golden brown on both sides.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. You can also add diced bell peppers or green onions for extra flavor. If you're short on time, skip chilling the patties; however, chilling helps them hold together better. To ensure even cooking, make sure the oil is hot before adding the crab cakes. These crab cakes pair beautifully with Cream Cheese Crab Spread for a delightful appetizer.
Serving Suggestions
Serve the crab cakes with a squeeze of lemon and a side of tartar sauce or remoulade for dipping. They make a fantastic main dish when paired with a fresh green salad or coleslaw. For a complete seafood feast, consider serving them alongside Seafood Newberg for a truly memorable meal.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat for about 5 minutes per side until warmed through and crispy. Alternatively, you can bake them in a preheated oven at 350°F for about 10-15 minutes for a healthier option.
Nutrition & Diet Analysis (per serving)
Each serving of Nothing But Crab Cakes contains roughly 1174 calories, with 4g protein, 11g carbohydrates, and 128g fat. It is an excellent source of vitamin A (37% of the Daily Value) and iron (25% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1988mg per serving (86% 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 canned crab meat for this recipe?
Yes, canned crab meat can be used, but fresh or frozen crab meat will provide better flavor and texture. If using canned, make sure to drain it well and check for any shell pieces.
How can I make these crab cakes spicier?
To add a kick, try incorporating a dash of hot sauce or some finely chopped jalapeños into the mixture. You can also serve the crab cakes with a spicy dipping sauce for extra heat.
Can I freeze the crab cakes before cooking?
Absolutely! Shape the patties and place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe container. They can be cooked from frozen; just add 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).