Pawley'S Inn Crab Cakes
Delicate crab cakes with a hint of spice and creamy mayonnaise, perfect for seafood lovers and elegant appetizers, served with lemon wedges and sauces.
Ingredients
Instructions
- Mix mayonnaise, cayenne pepper, dry mustard, and egg white well.
- Gently fold crabmeat into the mayonnaise mixture.
- Divide the mixture into 6 equal portions and form into patties.
- Roll each patty carefully in fresh cracker crumbs.
- Refrigerate for at least one hour before cooking.
- Just before cooking, re-roll the crab cakes in bread crumbs.
- Saute the crab cakes in 3 tablespoons of butter for 2 minutes.
- Turn carefully and saute for another 2 minutes.
- Serve with lemon wedges, melted butter, and tartar sauce.
Tips & Substitutions
For a lighter version, you can substitute Greek yogurt for half of the mayonnaise. If you're short on time, you can skip the refrigeration step, but chilling helps the patties hold together better. When forming the cakes, wet your hands to prevent sticking. Adding a squeeze of lemon juice to the mixture can enhance the flavor. For a different twist, try adding a tablespoon of Dijon mustard instead of dry mustard.
Serving Suggestions
These crab cakes are best served hot with lemon wedges and a side of melted butter for dipping. They pair beautifully with a fresh Lemon Capri Salad or a tangy tartar sauce. For a complete meal, serve them alongside roasted vegetables or a light green salad. They also make a delightful appetizer for gatherings, alongside other seafood recipes.
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, or until heated through and crispy. Avoid microwaving, as it can make them soggy. You can also freeze uncooked patties for up to a month and cook them straight from frozen.
Nutrition & Diet Analysis (per serving)
Each serving of Pawley'S Inn Crab Cakes contains roughly 205 calories, with 3g protein, 36g carbohydrates, and 6g fat. It is a good source of calcium (10% 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 in this recipe. Make sure to drain it well and check for any shell fragments. Canned crab tends to be softer, so handle the mixture gently while forming the patties to maintain their shape.
How can I make these crab cakes spicier?
To add more heat, you can increase the amount of cayenne pepper or add a splash of hot sauce to the mixture. Alternatively, incorporating chopped jalapeños or a pinch of red pepper flakes can also give them a nice kick.
What type of crabmeat should I use for the best flavor?
For the best flavor, use lump crabmeat, as it has a sweet taste and a nice texture. If lump crabmeat is unavailable, backfin or claw meat can be used, but be aware that the texture may differ slightly.
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).