Crab Cakes - Best Melt-in-your-Mouth Recipe - Everyday Dishes (2024)

FAQs

What are good side dishes with crab cakes? ›

You will want a starch like mashed potatoes or rice, a nice saffron rice would go very well. You may want to serve any number of veggies like asparagus, brussel sprouts, fresh garden peas or wax beans. A nice salad with cucumbers, tomatoes and sliced mozzarella cheese. The choices are limitless.

Are crab cakes better baked or fried? You can either bake or fry these crab cakes. My personal preference is to bake them because it's easier (no risk of them falling apart when you flip them) and they are less prone to drying out (it's easy to overcook the crab cakes when frying them in a pan).

While it is okay to eat crabcakes every now and then, they shouldn't be consumed more than once or twice a month. Crabcakes are sky high in fat. They're often made with mayonnaise, which contains lots of saturated fat.

There's actually a pretty easy fix for this common problem. Simply stick your crab cakes in the refrigerator for at least 30 minutes. The time they spend there will allow the crab cakes to solidify their shape. It also helps to bring out their flavors more, so there's more benefits to be reaped here!

If you can, we highly recommend buying jumbo crab meat for your crab cakes. This meat comes from two large muscles, and is known for its bright white color and superior taste.

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or co*cktail sauce or tartar sauce.

Crab cakes are best served immediately, but you can shape the patties a day or two in advance. Store them in an airtight container in the refrigerator, then cook them right before serving.

We've had the best success with the pan method using a little bit of melted butter mixed with the same amount of olive oil in a nonstick pan. (The oil seems to keep the butter from browning and burning before your cake is browned.) DON'T OVERCOOK YOUR CRAB CAKES!

Why are my crab cakes mushy? ›

Using canned crab meat that hasn't been fully drained may lead to extra liquid in the mixture, making the cakes mushy. Using low-quality crab meat may also lead to mushy cakes, which is why I recommend using lump crab meat.

Lots of Protein

One serving of crab is twenty grams of protein making it a great source of high protein for athletes and diabetics alike. While you're getting the protein you need, you will also be receiving the rich vitamins and minerals your body needs to function and maintain a healthy nervous system.

Crab meat does contain cholesterol. However, paired with its rich nutrient profile and the fact that dietary cholesterol doesn't influence blood cholesterol levels as much as once thought, it can still fit into a balanced diet.

Crab Cakes, Maryland Style Premium: (4 oz.) calories 240, calories from fat 140, total fat 16g, saturated fat 3.2g, trans fat 0g, cholesterol 140mg, sodium 811mg, total carbohydrate 8g, dietary fiber 0g, sugars 0g, protein 16g, vitamin a 4%, vitamin c 2%, calcium 11%, iron 8%.

It's very important to use fresh, good-quality lump crab meat. Look for fresh-off-the-boat crab meat, which is sold in a clear plastic container, usually resting on ice in the seafood department. It's expensive, but one pound is enough to make six generous crab cakes (or 12 mini ones).

If you're using your crab meat to make crab cakes, then opting to broil them rather than fry them can help reduce the dish's overall fat.