Victoria Crab Cakes
Juicy crab cakes with fresh herbs and a hint of wine, perfect for entertaining or a sophisticated appetizer for seafood lovers.
Ingredients
Instructions
- Combine the beaten eggs, chopped green onion, chopped green pepper, white wine, Worcestershire sauce, lemon juice, and dry mustard in a bowl.
- Gently stir in the crabmeat and 1 cup of seasoned bread crumbs until just combined.
- Shape the mixture into 8 patties.
- Dredge each patty in the remaining bread crumbs to coat evenly.
- Melt 2 tablespoons of butter in a skillet over medium heat.
- Fry the crab cakes until golden brown, about 3-4 minutes per side, adding additional butter as needed.
- Drain the crab cakes on paper towels.
- Garnish with lemon slices and parsley sprigs before serving.
Tips & Substitutions
For added flavor, consider mixing in some Old Bay seasoning or fresh herbs like dill or parsley. If lump crabmeat is unavailable, canned crab meat can work in a pinch, but be sure to drain it well. To keep the cakes from falling apart, make sure the mixture is not overworked when combining the ingredients. Serve with a tangy remoulade for a delightful twist.
Serving Suggestions
These crab cakes pair beautifully with lemon wedges and a side of mixed greens or coleslaw for a complete meal. For a more substantial dinner, serve alongside roasted vegetables or a light pasta dish. They also make a great appetizer, especially when paired with a tangy dipping sauce or as part of a seafood platter that could include dishes like Mel'S Seafood Quiche.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, until heated through. 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 Victoria Crab Cakes contains roughly 323 calories, with 9g protein, 60g carbohydrates, and 5g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 589mg per serving (26% 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 make these crab cakes in advance?
Yes, you can prepare the crab cake mixture ahead of time and refrigerate it for up to 24 hours before cooking. Just remember to form the patties and coat them in breadcrumbs right before frying to ensure they retain their shape and texture.
What can I substitute for the white wine in this recipe?
If you prefer not to use white wine, you can substitute it with chicken or vegetable broth for a similar flavor profile. Alternatively, a splash of apple cider vinegar can add a nice tang without the alcohol.
How can I ensure my crab cakes hold together while cooking?
To help the crab cakes hold their shape, it's important to gently mix the ingredients and avoid overworking the crabmeat. Chilling the formed patties for at least 30 minutes before frying can also help them maintain their structure 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).