Best Ever Aquarium Crab Cakes Recipe
Deliciously savory, these aquarium-style crab cakes bring a fresh and satisfying taste of the sea to your table. Adapted slightly from a beloved recipe originally published in the Houston Chronicle, this version maintains all the savory depth with just a touch of personal flair. Whether you’re looking for a brunch standout or a simple, elegant appetizer, these crab cakes are both easy to make and packed with flavor.
Recipe Overview
| Recipe Details | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 8 to 10 cakes (3-inch rounds) or 24 bite-sized cakes |
| Category | Crab |
| Keywords | European, Brunch, <30 Minutes, Easy |
| Calories | 225.3 kcal per serving |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 225.3 kcal |
| Total Fat | 6.1 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 160.7 mg |
| Sodium | 493.7 mg |
| Carbohydrates | 21 g |
| Fiber | 1.4 g |
| Sugar | 2.1 g |
| Protein | 20.3 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Low-calorie mayonnaise | 1/2 cup |
| Ground black pepper | 1 1/2 tsp |
| Crushed red pepper flakes | 1/4 tsp |
| Dijon mustard | 1/4 cup |
| Lemon juice | 1 1/2 tbsp |
| Worcestershire sauce | 1 1/2 tbsp |
| Fresh parsley, chopped | 4 tbsp |
| Fresh lump crabmeat | 1 1/2 cups |
| Olive oil (for cooking) | 2 tbsp |
| Fresh lemon juice | 1/3 cup |
| Optional Dipping Sauce: | |
| Tartar sauce | 1/2 cup |
| Fresh lemon juice | 1 tbsp |
| Old Bay seasoning | 1 tsp |
Instructions
-
Prepare the Crab Cake Mixture:
- In a medium mixing bowl, combine the low-calorie mayonnaise, ground black pepper, crushed red pepper flakes, Dijon mustard, lemon juice, Worcestershire sauce, and freshly chopped parsley. Stir everything together using a large spoon or by hand until you achieve a smooth, uniform mixture.
-
-
Add the Crabmeat:
- Carefully pick through the fresh lump crabmeat to remove any bits of shell or cartilage, making sure to preserve the integrity of the crab lumps as much as possible. Gently fold the crabmeat into the mayonnaise mixture, ensuring that it is evenly distributed without breaking up the delicate crab pieces.
-
Shape the Crab Cakes:
- Divide the mixture into equal portions, depending on your preference for size. For larger, 3-inch round cakes, form 8 to 10 cakes; for smaller, bite-sized cakes, aim for approximately 24. Work quickly to maintain a cold temperature, as this helps the cakes hold together better during cooking.
-
Cook the Crab Cakes:
- To pan-fry, heat 2 tablespoons of olive oil in a large frying pan over medium heat. When the oil is hot, add the crab cakes in batches to avoid overcrowding. Cook each side for about 3 minutes or until golden brown. Flip carefully to cook the other side until equally golden.
- Alternatively, for a healthier option, arrange the crab cakes on a lightly oiled baking sheet. Place them under the broiler and cook until the tops are golden brown. Flip the cakes once during broiling to ensure both sides are evenly cooked.
-
Prepare the Dipping Sauce:
- In a small bowl, combine tartar sauce, 1 tablespoon of lemon juice, and Old Bay seasoning. Stir until well mixed. Serve alongside the crab cakes for an extra burst of flavor.
-
Serve and Enjoy:
- Garnish your crab cakes with a wedge of lemon and a sprinkle of fresh parsley, if desired. Serve warm with the prepared dipping sauce for a delightful taste experience.
These Best Ever Aquarium Crab Cakes make for a stunning dish whether you’re serving brunch or a festive appetizer. The lemony tartar sauce with Old Bay seasoning adds a zestful punch that enhances the crab cakes’ savory profile perfectly.
Enjoy this delightful seafood classic, and bring a touch of coastal charm to your table!
