Slimmer Crab Cakes
Delicious crab cakes with a tangy mustard flavor, perfect for appetizers or light meals. Crispy on the outside and tender inside, they suit seafood lovers and entertaining occasions.
Ingredients
Instructions
- Mix prepared mustard, salad dressing, and egg together in a bowl.
- Add crab meat, salt, pepper, dry mustard, cracker meal, and chopped parsley to the mixture.
- Gently mix to combine without breaking up the crab meat.
- Form the mixture into small cakes.
- Fry the cakes in a small amount of vegetable oil until browned on both sides, or broil them.
Tips & Substitutions
For a lighter option, consider using Greek yogurt instead of salad dressing. You can also substitute the cracker meal with breadcrumbs or crushed rice cakes for a gluten-free version. Keep your crab meat as intact as possible for better texture. If you prefer baking, place the cakes on a lined baking sheet and broil them for a healthier alternative to frying.
Serving Suggestions
Serve the crab cakes with a squeeze of fresh lemon juice or a tangy remoulade for extra flavor. They pair beautifully with a light salad or coleslaw. For a heartier meal, enjoy them alongside roasted vegetables or as a delightful topping on a fresh avocado, reminiscent of Crab Stuffed Avocado.
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 until warmed through and crispy. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Slimmer Crab Cakes contains roughly 513 calories, with 12g protein, 106g carbohydrates, and 11g fat. It is an excellent source of iron (211% of the Daily Value), vitamin A (89% of the Daily Value), and vitamin C (52% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 1759mg per serving (76% 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 make sure to choose high-quality, lump crab meat for the best flavor and texture. Drain and rinse it gently to remove excess salt and moisture before incorporating it into the mixture.
What can I serve with these crab cakes?
These crab cakes are versatile and can be served with various sides. Consider pairing them with a zesty remoulade, a fresh garden salad, or a side of lightly sautéed vegetables. They also work well as an appetizer at gatherings.
Can I freeze the crab cakes before cooking?
Absolutely! Form the crab cakes and place them on a baking sheet to freeze individually before transferring them to an airtight container. They can be frozen for up to 3 months. Cook from frozen, adding 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).