Pawley'S Island Crab Cakes
Juicy, flavorful crab cakes with a hint of spice and lemon, perfect for seafood lovers and elegant enough for entertaining or casual gatherings.
Ingredients
Instructions
- In a large bowl, combine the mayonnaise, cracker crumbs, cayenne, ground celery leaves, dry mustard, lemon juice, and beaten egg whites, then gently stir in the crab meat.
- Form the mixture into 12 half-inch thick cakes and coat them with most of the bread crumbs.
- Sprinkle a large plate with the remaining bread crumbs; transfer the crab cakes to the plate and chill them, covered loosely, for at least 1 hour and up to 4 hours.
- In a large heavy skillet, heat the clarified butter over moderately high heat until hot but not smoking.
- Saute the crab cakes, turning once, for 4 minutes per side or until golden.
- Transfer the cooked crab cakes to drain on paper towels using a slotted spoon.
- Arrange the crab cakes on a heated platter and garnish with lemon wedges.
- Serve with tartar sauce.
Tips & Substitutions
For a lighter version, you can substitute Greek yogurt for some of the mayonnaise. For a gluten-free option, use gluten-free breadcrumbs or crushed cornflakes. If you prefer more flavor, consider adding chopped fresh herbs like parsley or dill to the mixture. Be gentle when mixing the crab meat to keep the lumps intact for a better texture.
Serving Suggestions
These crab cakes are perfect as an appetizer or main dish. Serve with a side of coleslaw or a fresh garden salad for balance. They pair beautifully with lemon wedges for a fresh zing and tartar sauce for dipping. For a complete meal, consider serving alongside Zucchini And Shrimp Fritters 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 in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pawley'S Island Crab Cakes contains roughly 168 calories, with 5g protein, 6g carbohydrates, and 14g fat. It is a good source of protein (10% of the Daily Value) and vitamin A (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 frozen crab meat instead of fresh?
Yes, you can use frozen crab meat, but ensure it is fully thawed and drained before mixing. Fresh crab meat offers a superior flavor and texture, but frozen is a convenient alternative. Just be sure to check for any shell pieces before using.
How can I make these crab cakes spicy?
To add heat, increase the amount of cayenne pepper or add diced jalapeños to the mixture. You can also serve them with a spicy remoulade or hot sauce on the side for those who enjoy extra spice.
What can I substitute for clarified butter?
If you don't have clarified butter, you can use regular unsalted butter or vegetable oil for frying. However, clarified butter has a higher smoke point which helps achieve a crispy exterior without burning, making it a preferred choice.
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).