Parmesan Crab Cakes
Creamy crab cakes with Parmesan cheese and colorful peppers, perfect for a quick appetizer or sandwich, offering rich flavors and crispy texture for seafood lovers.
Ingredients
Instructions
- Mix together crab flakes, Parmesan cheese, beaten eggs, chopped peppers, chopped green onions, and Dijon mustard until well blended.
- Shape the mixture into eight 3-inch patties.
- Coat each patty with dry bread crumbs.
- Heat oil in a large skillet over medium-high heat.
- Cook the patties for 3 minutes on each side or until golden brown.
- Spread tartar sauce on bread slices for sandwiches.
Tips & Substitutions
For a lighter option, substitute half the crab with mashed potatoes or quinoa. Ensure the crab is well-drained to prevent soggy cakes. If you want a kick, add a pinch of cayenne pepper or some chopped jalapeños to the mixture. For extra flavor, consider using fresh herbs like parsley or dill. These crab cakes can also be made ahead of time and frozen before cooking.
Serving Suggestions
Serve the crab cakes alongside a fresh green salad or coleslaw for a refreshing contrast. They also pair beautifully with tartar sauce or a zesty lemon aioli. For a complete meal, consider serving them with roasted vegetables or alongside Party Pea Casserole for a delightful spread.
Storage & Reheating
Store any 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 or until warmed through. Alternatively, you can pan-fry them again for extra crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Parmesan Crab Cakes contains roughly 548 calories, with 11g protein, 52g carbohydrates, and 34g fat. It is an excellent source of protein (22% of the Daily Value) and calcium (20% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 531mg per serving (23% 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 instead of Crab Delights?
Yes, you can use canned crab meat, but make sure to drain and rinse it thoroughly to remove excess salt and liquid. Canned crab may have a different texture, so adjust the binding ingredients if needed to maintain consistency in your cakes.
How do I know when the crab cakes are fully cooked?
The crab cakes are done when they are golden brown on the outside and firm to the touch. You can also use a food thermometer; they should reach an internal temperature of 165°F (74°C) for safe consumption.
Can I bake these crab cakes instead of frying them?
Absolutely! To bake, preheat your oven to 375°F (190°C) and place the crab cakes on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping halfway through, until they are golden brown and heated through.
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).