The Merchants Crab Cakes
Juicy crab cakes bursting with delicate crab flavor, complemented by spicy Serrano and savory Worcestershire, perfect for elegant appetizers or casual gatherings.
Ingredients
Instructions
- Mix the jumbo lump crab, chopped celery, purple onion, minced Serrano chili pepper, egg yolk, semolina, Tabasco, and Worcestershire in a bowl.
- Form the mixture into 4 cakes.
- Dredge each cake in flour, dip in the egg wash, then coat with bread crumbs.
- Deep fry the crab cakes for 3 minutes or until browned.
Tips & Substitutions
To enhance flavor, consider adding a pinch of Old Bay seasoning or fresh herbs like parsley or dill. If you don't have semolina, breadcrumbs can be a suitable substitute for binding. For a lighter alternative, bake the crab cakes instead of deep frying by brushing them with oil and baking at 375°F for about 15-20 minutes.
Serving Suggestions
Serve the crab cakes with a zesty remoulade or tartar sauce for dipping. They pair beautifully with a fresh green salad or coleslaw for added crunch. Consider enjoying them alongside sides like roasted vegetables or even with bagels and cream cheese for a unique twist.
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 until heated through, ensuring they remain crispy. Avoid microwaving as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of The Merchants Crab Cakes contains roughly 77 calories, with 2g protein, 15g carbohydrates, and 1g fat.
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 in this recipe, but ensure it’s high-quality and drained well. Fresh jumbo lump crab will yield a superior taste and texture, but canned is a convenient alternative if you can't find fresh.
How can I make these crab cakes gluten-free?
To make gluten-free crab cakes, substitute regular flour with a gluten-free flour blend for dredging. Additionally, ensure that the breadcrumbs are gluten-free or use crushed gluten-free crackers as a coating.
What is the best way to ensure my crab cakes hold together?
To help crab cakes hold together, make sure not to overmix the ingredients. Form the cakes gently and chill them in the refrigerator for at least 30 minutes before frying. This will help them firm up and maintain their shape during 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).