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

FAQs

What is a good side dish 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.

While egg is a popular choice, it alone is not enough to make crab cakes retain their shape. A starch binder is also required. The key here is maintaining the proper balance, as too little binder means your crab cakes will fall apart, but too much will give your crab cakes an unfortunate texture.

Crab cakes are a versatile recipe - you can serve them hot or cold; they are suited for an elegant brunch, a delicious appetizer (when made a little smaller) or a hearty dinner with a side salad; and you can serve them simply with some lemon wedges or dress them up with a sauce.

Nothing complements the sweet and savory flavors of tender crab meat better than grilled vegetables, so if you're making crab cakes, go ahead and serve them with some grilled corn, asparagus, or onions for a splash of color and nice smokey and charred taste.

You can pan fry crab cakes in both oil and butter or either one. Butter adds flavor but refined olive oil, canola oil, ghee, and peanut oil have a higher smoke points. The best of both worlds is to use half butter and half oil.

Why broil and not bake? Baking will still cook your crab cakes but they won't get as crispy as broiling them will. The ingredients are essentially the same as if you were going to make fried ones and we would argue that broiling them is a little bit easier than babysitting your cakes while they deep fry.

For example, I personally add a little flour to my crab cakes to help them hold together. 1/2 cup of breadcrumbs is a filler; 1 Tbs is a binder.

Pan Fry from Thawed:

Pan Fry over medium heat in oil for approximately 3-4 minutes on each side. 2. Crab cakes are finished when they reach an internal temperature of 165°F.

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.

Crab cakes have a variety of different ingredients in them, some of which might not be safe for dogs to eat (such as certain spices). It's best to avoid feeding your dog any crab cakes—unless you made them yourself and know they contain only dog-safe ingredients.

Bring oven to 350° temperature. Turn oven off and place crabcakes in hot oven for approximately 10 minutes. Or, you can microwave on paper towels for approximately 60 seconds.

Crab cakes should be stored in the refrigerator for no more then 1-2 days. For longer storage, crab cakes can be stored in the freezer. Crab cakes can remain in the freezer for up to 6 months.

Some of the best vegetables to pair are asparagus, broccoli, bell peppers and onions. Roasting them will caramelize them and bring out the natural sweetness that will pair so well with crab. This side dish can be served with warm or cold crab.

Try sorbet, key lime pie, and lemon meringue pie. If none of those appeals to you, then fruit co*cktail, lime gelatin, and grapefruit sorbet go well with flounder and mahi-mahi.