Ole' South Crab Cakes
Savory crab cakes featuring tender crabmeat, fresh herbs, and a hint of seasoning, perfect for seafood lovers seeking a flavorful, crispy appetizer or main dish.
Ingredients
Instructions
- Remove crusts from bread slices, break into small pieces, and moisten with milk.
- Stir in crabmeat, chopped onion, seafood seasoning, mayonnaise, Worcestershire sauce, salt, chopped parsley, and beaten egg.
- Shape the mixture into cakes and roll in cracker meal.
- Fry the crab cakes until golden brown.
Tips & Substitutions
For best results, use fresh lump crabmeat for a sweeter taste and better texture. If you don't have cracker meal, crushed saltines or panko breadcrumbs can work as a substitute. Adjust the seasoning to your preference, adding a dash of hot sauce for extra kick. If you're short on time, consider using store-bought crab cakes as a base for this recipe.
Serving Suggestions
Serve these crab cakes with a side of tartar sauce or a squeeze of fresh lemon. They pair beautifully with a light salad or coleslaw for a refreshing contrast. For a complete meal, consider serving alongside Sherrill'S Shrimp, or complementing with a creamy dip like Hot Shrimp And Crab Dip.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy. Avoid microwaving as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Ole' South Crab Cakes contains roughly 571 calories, with 8g protein, 85g carbohydrates, and 24g fat. It is an excellent source of iron (43% of the Daily Value) and vitamin A (22% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 2416mg per serving (105% 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 crabmeat instead of fresh?
Yes, you can use canned crabmeat, but be sure to drain it well and check for any shells. Fresh crabmeat will provide a better texture and flavor, but canned is a convenient alternative if necessary.
How do I know when the crab cakes are cooked through?
Crab cakes are done when they are golden brown on the outside and heated through in the center. A cooking thermometer can help; they should reach an internal temperature of 165°F (74°C).
Can I freeze crab cakes before cooking?
Absolutely! Shape the crab cakes and place them on a baking sheet in the freezer until firm. Once frozen, transfer them to a freezer bag. 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).