Can I prepare the crab cake mixture ahead of time?

Yes, you can prepare the crab cake mixture ahead of time and refrigerate it for a few hours or overnight before shaping and broiling. This allows the flavors to meld together and can make the patties easier to handle.

Can I pan-fry the crab cakes instead of broiling them?

Yes, if you prefer, you can pan-fry the crab cakes in a skillet with a little oil or butter. Cook them over medium heat until they are golden brown on both sides and heated through.

What can I serve with broiled crab cakes?

Crab cakes are often served with sauces, such as tartar sauce , remoulade sauce, cocktail sauce, or aioli . They are delicious in a crab cake sandwich, served with a tossed salad , coleslaw , crispy baked fries , or a crusty garlic bread .

Can I use imitation crab meat instead of real crab meat?

While you can use imitation crab meat as a substitute, it will not have the same flavor or texture as real crab meat, and will likely require more filler to hold the crab meat cake together. Real crab meat is recommended for the best results and most authentic taste.

Can I freeze broiled crab cakes?

Yes, you can freeze broiled crab cakes. Allow them to cool completely, then place them in an airtight container or wrap them tightly in a freezer bag and foil. They can be stored in the freezer for up to 3 months. For reheating, thaw them in the refrigerator overnight and then broil them until heated through.

Best Broiled Crab Cake Recipe (and no filler!)

Ingredients

Scale

1 pound crab meat (lump crab or a combination of lump and body or claw meat)

14 saltines, crushed to fine crumbs

1 tablespoon fresh flat leaf parsley, diced

1 egg, beaten

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

Zest of 1 lemon, plus wedges, for serving

1/2 teaspoon kosher salt

1/2 teaspoon hot sauce (optional)

2 tablespoons melted butter

Remoulade Sauce:

1/2 cup mayonnaise

3 tablespoons cocktail sauce

1 garlic clove, grated

1 tablespoon fresh lemon juice

Salt and black pepper, to taste

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Instructions

Begin by gently dumping your crab into a medium-sized mixing bowl and picking through the meat to remove any shells or cartilage.

In a small bowl, combine parsley, beaten egg, mayonnaise, dijon, Worcestershire, lemon zest, salt and hot sauce (if using). Whisk thoroughly. Next, add the crushed saltines onto the bowl of crab, then pour the seasoned binder over the cracker crumbs and crab. Stir very gently to combine. Refrigerate the crab cake mixture for 30 mins.

While the crab cake mixture is chilling, make the remoulade. Combine all ingredients in a small bowl. Cover and refrigerate. Taste and adjust seasoning right before serving.

Preheat broiler and position an oven rack about 6 inches below the coils. Use a 1/2 cup measuring cup to scoop the chilled crab mixture into 6 equal mounds and place on a foil-lined and lightly greased baking sheet. Brush the cakes gently with melted butter (or drizzle over). Broil for 10 mins or until cakes are golden brown and heated through. (Remember, the crab meat is already cooked. We’re just cooking the savory egg binder and helping the cake to set).

Remove from oven and serve warm with spicy remoulade and lemon wedges.

Notes

If you are sensitive to sodium, feel free to omit the 1/2 tsp of salt, or make a small tester cake in a skillet to test your salt level before adding more. Sodium levels can vary in crab meat and you want the perfect bite, so it’s worth the extra few minutes!

Prep Time: 15
Cook Time: 20
Category: Easy Recipes
Method: Bake
Cuisine: American

Keywords: crab cake recipes, seafood recipes, crab cakes no filler