Complement Your Crab Cakes: 31 Delicious Side Dishes to Serve

These crab cakes are a Maryland classic. They are made with fresh lump crab meat and just enough filler to hold it all together.

Chesapeake blue crabs and crab cakes are so good that they’re almost religious in Maryland. My family is a dedicated devotee. Our favorite crab shacks are all along the Eastern shore and in the area. Every summer, we go to all of them to enjoy the view of the bay and the sand between our toes.

I’d never attempt making steamed blue crabs at home. Big steamers with live crabs? Eww! But I often make crab cakes, which taste just as good and are easier to make (and eat). The key is using fresh lump crabmeat and just enough filler to bind the crabmeat together. I love them with tartar sauce, but you could also serve them with lemon wedges or cocktail sauce. Don’t forget the peel-and-eat shrimp, hush puppies, and cornbread.

Crab cakes are a delicious entree, bursting with sweet, succulent crab meat and just enough breading to hold them together. Their rich, seafood flavor pairs perfectly with lighter, brighter sides that provide contrast. Choosing the right sides can take your crab cake dinner from great to extraordinary!

When planning sides for crab cakes aim for a variety of colors textures, and flavors. Crisp, fresh produce balances the richness of the crab. Tangy, acidic elements like vinaigrettes and citrus cuts through the seafood essence. Crunchy vegetables give a pleasant contrast to the soft, flaky interior of the cakes.

Here are 31 sensational side dishes to complement your crab cakes beautifully:

Bright, Fresh Salads

Salads made with colorful fresh produce are ideal pairings for crab cakes. The vibrant greens and vegetables look beautiful on the plate and deliver big, bold flavors to match the crab

Fresh Corn Salad: The sweetness of corn plays perfectly against crab cakes. Toss corn cut from the cob with red bell pepper, scallions, cilantro, lime juice and olive oil. The bright acidity of the lime contrasts the richness of the crab.
Mad Hatter Salad: Chopped kale, brussels sprouts, broccoli and romaine make a super slaw packed with crunch. Toss with dried cherries, feta, and apple cider vinaigrette for a tangy counterpart to the crab cakes.
Vinagrete: Also called Brazilian tomato slaw, this simple salad combines juicy tomato chunks, sliced red onion, cilantro, lime juice, and olive oil. It’s bright, refreshing, and full of vibrant acidity.
Grilled Asparagus: The smoky char from the grill complements crab cakes beautifully. Drizzle grilled spears with lemon and sprinkle with parmesan for added richness.

Creamy Potato Dishes

Smooth, creamy potato side dishes are comfort food classics with crab cakes. Potatoes provide a neutral base that soaks up all the delicious butter and juices.

Mashed Potatoes: Fluffy, buttery, dreamy mashed potatoes are always a crowd-pleaser. For an upscale twist, try loaded mashed potatoes with cheddar, bacon, and scallions.
Potato Gratin: Sliced russet or gold potatoes baked in a creamy cheese sauce make an indulgent, irresistible side. The crisp, cheesy top contrasts the tender crab cakes.
Hasselback Potatoes: These accordion-cut baked potatoes get ultra crispy edges with a soft interior. Load them up with butter, sour cream, bacon, and cheddar for a decadent pairing.

Veggie Sides with Snap

Fresh vegetables cooked to retain their crunch complement crab cakes wonderfully. Their crisp textures contrast the softness of the crab mixture.

Air Fryer Roasted Okra: Coating okra slices in cornmeal then air frying makes them crispy outside and tender inside. Season with cajun spices for a kick.
Sauteed Green Beans: Quickly blanching then sauteeing green beans in butter preserves their snap. Toss with sliced almonds for crunch.
Roasted Broccoli: Roasting broccoli in the oven caramelizes it slightly for sweet nuttiness. Toss with lemon juice and parmesan before serving.

Field Greens and Grains

Hearty greens and whole grains make excellent options for health-conscious crab cake dinners. These plant-based sides provide bulk and nutrition.

Quinoa Salad: Cooked quinoa, the super grain, makes a fantastic base for bold flavors like kale, avocado, feta, and lemon vinaigrette. It holds up well next to crab cakes.
Sauteed Swiss Chard: Quickly cook chopped swiss chard in olive oil with garlic until just wilted. The slight bitterness balances the richness of crab.
Wheat Berry Salad: Nutty, chewy wheat berries give great texture paired with sweet vegetables like corn, tomatoes, and avocado. Dress with a red wine vinaigrette.

Hearty Soups and Stews

Warm bowls of soup or stew complement crab cake entrees wonderfully. Their comforting flavors and textures pair nicely with the premium seafood.

Corn Chowder: A creamy base chock full of corn, potatoes, bacon, and cheddar is comfort food bliss next to crab cakes. Garnish with fresh chives.
White Gazpacho: Chilled soup with cucumbers, grapes, almonds, and olive oil balances the crab’s richness. Garnish with crab meat for extra decadence.
Chicken Tortilla Soup: This hearty southwest favorite gets a creamy base from pureed chickpeas and texture from crisp tortilla strips on top.

Go Light with simple Sides

Simple steamed vegetables or lemony grains allow the crab cakes to shine as the star of the plate. These unfussy options don’t compete with the refined flavor of the crab.

Brown or White Rice: Nutty brown rice or fluffy white rice give the perfect neutral base for the crab cakes. Boost the flavor with herbs or lemon zest.
Steamed Broccoli: Plain steamed broccoli florets provide vitamin C and bright green color to balance the crab cakes. Toss in lemon juice and olive oil.

Whatever delicious sides you choose, take care not to overload your plate. Crab cakes deserve star billing, so allow them to stand out. With a few complementary tastes and textures alongside, your crab cake dinner becomes a masterpiece meal.