Wil'S Crab Cakes
Crab cakes with tender crabmeat and flavorful seasonings, perfect for seafood lovers seeking a crispy, savory appetizer or main dish with a hint of mustard and Worcestershire.
Ingredients
Instructions
- Mix together all ingredients except crab.
- Add crab to the mixture and combine gently. If the mixture is too dry, add more mayonnaise.
- Form the mixture into patties.
- Fry the crab cakes about 5 minutes on each side at medium temperature until golden brown.
Tips & Substitutions
For best results, use fresh lump crabmeat for a sweeter flavor and better texture. If you're looking to lighten the dish, substitute Greek yogurt for the mayonnaise. Consider adding diced bell peppers or green onions for extra flavor. If the mixture is too wet, add more bread crumbs gradually until you achieve the right consistency. These crab cakes can also be baked for a healthier option, similar to the Oven-Fry For Fish Or Chicken method.
Serving Suggestions
Serve the crab cakes with a squeeze of fresh lemon juice or a tangy remoulade sauce for added flavor. They pair beautifully with a fresh green salad or coleslaw on the side. For a complete meal, consider serving them alongside oven-baked sweet potato fries or the Crab Delight Dip for a delightful seafood-inspired feast.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 350°F for about 10-15 minutes, or until heated through and crisp. Avoid microwaving, as it can make the cakes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Wil'S Crab Cakes contains roughly 986 calories, with 2g protein, 16g carbohydrates, and 104g fat. It is a good source of vitamin A (12% of the Daily Value). Note that it is relatively high in sodium, at 565mg per serving (25% 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 crabmeat for this recipe?
Yes, you can use canned crabmeat in this recipe, but for the best flavor and texture, opt for lump crabmeat. Drain it well to remove excess moisture before adding it to the mixture. Fresh crabmeat will yield a superior taste and is worth the effort if available.
How can I make these crab cakes gluten-free?
To make gluten-free crab cakes, simply substitute the Italian bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that your Worcestershire sauce is gluten-free, and you can enjoy these delicious crab cakes without worry.
Can I freeze the crab cakes before frying?
Absolutely! Form the patties and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. When ready to cook, fry them directly 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).