Can I make crab cakes in advance?

Absolutely! You can prepare the crab cakes and store them in the refrigerator for a few hours before frying, or even overnight. Just ensure they are covered tightly to maintain their moisture.

What type of crab meat is best for crab cakes?

Lump crab meat is the best choice for crab cakes because it holds its shape well during cooking and provides superior flavor. You can also use backfin crab meat for a more cost-effective option, but avoid using canned crab if possible.

How do I know when my crab cakes are cooked?

Your crab cakes are done when they are golden brown and have an internal temperature of 165°F (73.9°C). You can also check for a firm texture; they should not be mushy in the center.

Can I bake these crab cakes instead of frying?

Yes! For a healthier option, you can bake your crab cakes at 375°F (190°C) for about 20 minutes, flipping them halfway through. They will come out crispy and delicious!

What can I serve with crab cakes?

Crab cakes pair excellently with many side dishes, including a fresh salad, avocado wedges, or crispy potato fries. You can also serve them with a lemon aioli or tartar sauce for an extra flavor boost.

Easy High Protein Crab Cakes With Lemon Aioli

Ingredients

Scale

1 lb crab meat
1/2 cup bread crumbs
1/4 cup mayonnaise
1 egg
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp chopped fresh parsley
1 tsp Old Bay seasoning
Salt and pepper to taste
Your choice of oil for frying
1 tbsp lemon juice
1 tsp minced garlic

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Instructions

In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, salt, and pepper. Mix gently until well combined, taking care not to break up the crab meat too much for a delightful texture.
Form the mixture into patties, about half an inch thick. You can also shape them using a ring mold for uniformity. Press them gently to keep them from falling apart during cooking.
Heat oil in a skillet over medium heat. Once hot, add the crab cakes and cook until golden brown, about 4-5 minutes per side, flipping only once to maintain their shape.

Notes

You can prepare the crab cakes ahead of time and store them in the refrigerator. They taste even better after resting as the flavors meld together.

Author: James Walker
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 1g
Sodium: 450mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 25g
Cholesterol: 70mg