Velma'S Crab Cakes
Velma's Crab Cakes feature sweet crab meat blended with tangy mustard, horseradish, and herbs, then lightly fried to crispy perfection—an elegant appetizer or main for seafood lovers.
Ingredients
Instructions
- In a mixing bowl, combine the crab meat, chopped parsley, cayenne pepper, salt, and black pepper.
- In a small mixing bowl, whisk together the egg, mustard, horseradish, and mayonnaise.
- Mix the mayonnaise mixture well.
- Add the mayonnaise mixture to the crab meat and fold until well blended; the mixture will be quite moist.
- Divide the mixture into 6 equal parts and shape into round cakes.
- Lightly dredge each crab cake in fine breadcrumbs.
- Heat oil in a frying pan over low to medium heat.
- Add the crab cakes and sauté approximately 5 minutes on each side until golden brown.
- Drain on paper towels and serve.
Tips & Substitutions
For added flavor, consider mixing in a teaspoon of Old Bay seasoning or substituting the horseradish with a dash of hot sauce. You can also use canned crab meat if fresh isn't available, but ensure it's well-drained. If the mixture feels too wet, add more fine breadcrumbs to achieve the right consistency before shaping. Serve with a squeeze of lemon for a refreshing finish.
Serving Suggestions
These crab cakes are delicious served with a tangy tartar sauce or a dollop of remoulade. Pair them with a fresh green salad or coleslaw for a delightful contrast. They also complement well with lemon wedges and a chilled white wine. For a heartier meal, serve alongside Granny'S Macaroni And Cheese for a comforting combination.
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 until warmed through and crispy. Alternatively, you can reheat them in a skillet over medium heat for a few minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Velma'S Crab Cakes contains roughly 814 calories, with 1g protein, 6g carbohydrates, and 89g 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 freeze the crab cakes before cooking them?
Yes, you can freeze the shaped crab cakes before cooking. Place them on a baking sheet in a single layer until frozen, then transfer to a freezer bag. They can be frozen for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
What type of crab meat should I use?
Fresh lump crab meat is ideal for this recipe, offering the best texture and flavor. However, pasteurized crab meat is a convenient substitute if fresh isn't available. Just ensure it’s high quality and well-drained to avoid excess moisture in the mixture.
Can I make these crab cakes gluten-free?
Absolutely! Substitute the fine breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that all other ingredients are also gluten-free, especially the mayonnaise and horseradish. This way, everyone can enjoy this delicious dish.
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).