The Big "B" Crab Cakes
Juicy crab cakes with a rich, savory flavor, featuring lump crab meat and a hint of Worcestershire, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Combine the lump crab meat, mayonnaise, prepared mustard, crushed saltines, and Worcestershire sauce gently in a bowl.
- Ensure not to break the crab lumps during mixing.
- Shape into patties and place on a baking sheet.
- Bake at 375°F (190°C) for 15 minutes.
- Then broil for an additional 5 minutes until golden brown, being careful not to burn.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. If you want a bit of heat, add a dash of hot sauce to the mixture. Be gentle when mixing to keep the crab lumps intact, as they are the star of the dish. Also, try adding fresh herbs like parsley or chives for an extra burst of flavor.
Serving Suggestions
Serve these crab cakes with a tangy remoulade or a squeeze of fresh lemon juice. They pair beautifully with a simple green salad or roasted vegetables. For a delightful twist, try them alongside a Crab Stuffed Avocado for a perfect seafood-themed meal.
Storage & Reheating
Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-12 minutes until heated through, which helps retain their crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of The Big "B" Crab Cakes contains roughly 526 calories, with 15g protein, 91g carbohydrates, and 12g fat. It is an excellent source of vitamin A (88% of the Daily Value), vitamin C (42% of the Daily Value), and iron (40% of the Daily Value). Note that it is relatively high in sodium, at 625mg per serving (27% 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 imitation crab meat instead of lump crab meat?
While imitation crab can be used, it won't provide the same flavor and texture as lump crab meat. For the best results, opt for real crab meat to achieve those delicious, tender lumps that define this recipe.
How can I make these crab cakes spicier?
To add some heat, mix in a teaspoon of cayenne pepper or chopped jalapeños to the crab mixture. You could also serve them with a spicy remoulade to enhance the flavor without altering the cakes themselves.
Can I freeze the crab cakes before baking?
Yes, you can freeze the shaped crab cakes before baking. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready to cook, bake 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).