Southern Crab Cakes
Southern crab cakes offer a delicious blend of tender crabmeat, tangy seasonings, and crispy coating, perfect for seafood lovers seeking a flavorful appetizer or main course.
Ingredients
Instructions
- Combine crabmeat, salt, dry mustard, pepper, egg yolk, Worcestershire sauce, mayo, and parsley in a bowl and mix well.
- Shape the mixture into 8 small cakes.
- Chill the crab cakes for several hours.
- In a separate bowl, beat the egg with 2 tablespoons water.
- Coat each crab cake with flour, then dip into the egg mixture.
- Coat the crab cakes with bread crumbs.
- Saute the coated crab cakes in Parkay over high heat in a skillet until golden brown.
Tips & Substitutions
For best flavor, use fresh crabmeat if available; lump crabmeat adds a nice texture. If you're short on time, consider using canned crabmeat, but drain it well. You can substitute the mayo with Greek yogurt for a lighter option. Adding a touch of Old Bay seasoning can enhance the Southern flair. Make sure to chill the cakes to help them hold their shape while cooking.
Serving Suggestions
Serve crab cakes with a squeeze of fresh lemon juice and a dollop of remoulade or tartar sauce for added flavor. They pair beautifully with a light salad or coleslaw. For a more substantial meal, consider serving alongside rice or as part of a seafood platter with dishes like Louisiana Oyster Stew or Crab And Shrimp Salad.
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. For a crispier texture, you can also reheat them in a skillet over medium heat for a few minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Crab Cakes contains roughly 409 calories, with 7g protein, 77g carbohydrates, and 9g fat. It is a good source of iron (17% of the Daily Value), calcium (16% of the Daily Value), and protein (15% of the Daily Value). Note that it is relatively high in sodium, at 556mg per serving (24% 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 freeze these crab cakes?
Yes, you can freeze uncooked crab cakes. Arrange them on a baking tray, freeze until solid, then transfer to a freezer-safe container. They can be frozen for up to 3 months. To cook, thaw in the refrigerator overnight and then follow the cooking instructions as normal.
What type of crabmeat should I use?
Lump crabmeat is preferred for its texture and flavor, but you can also use backfin or even canned crabmeat in a pinch. Just ensure that any canned crab is well-drained to avoid excess moisture in the mixture.
Can I bake these crab cakes instead of frying?
Yes, you can bake the crab cakes for a healthier option. Preheat your oven to 375°F (190°C), place the crab cakes on a greased baking sheet, and bake for about 20-25 minutes or until golden brown, flipping halfway through for even cooking.
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).