Tangier Crab Cakes
Tangier Crab Cakes feature tender crab meat combined with aromatic spices and a hint of Worcestershire, perfect as an appetizer or light main dish for seafood lovers.
Ingredients
Instructions
- Mix all dry ingredients, except bread, together in a bowl.
- Add beaten egg, mayonnaise, mustard, Worcestershire sauce, red pepper, black pepper, parsley flakes, Old Bay seasoning, and salt. Mix well.
- Crumble stale bread into the mixture and stir lightly.
- Shape the mixture into 8 to 10 cakes.
- Fry the cakes in hot oil or shortening until lightly browned.
- Drain on napkins before serving.
Tips & Substitutions
For optimal flavor, consider adding finely chopped green onions or bell peppers to the mixture. If you don't have stale bread, fresh bread can work; just reduce the milk slightly. For gluten-free options, substitute with gluten-free breadcrumbs. Ensure the oil is hot enough before frying to achieve a crispy exterior without soaking up too much oil.
Serving Suggestions
Serve these crab cakes with a zesty remoulade or tartar sauce for dipping. They pair beautifully with a refreshing salad like Kate Smith's Supper Salad or a side of roasted vegetables. For an elevated meal, consider serving them alongside a glass of chilled white wine to complement the seafood flavors.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes or until heated through. This method helps retain their crispiness, unlike microwaving, which can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Tangier Crab Cakes contains roughly 206 calories, with 3g protein, 34g carbohydrates, and 7g fat. It is a good source of vitamin A (11% of the Daily Value). Note that it is relatively high in sodium, at 1052mg per serving (46% 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 fresh?
Yes, canned crab meat can be used as a convenient alternative to fresh crab. Just ensure to drain it well and check for any shells before mixing it into the batter. Canned crab will still deliver great flavor, though fresh crab meat provides a superior texture.
What can I substitute for Worcestershire sauce?
If you don't have Worcestershire sauce, you can use soy sauce mixed with a dash of vinegar as a substitute. This will provide a similar umami flavor. Alternatively, a combination of balsamic vinegar and a bit of ketchup can mimic the tanginess of Worcestershire quite well.
Can I bake these crab cakes instead of frying?
Absolutely! To bake the crab cakes, preheat your oven to 375°F, place the shaped cakes on a greased baking sheet, and lightly spray the tops with cooking oil. 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).