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 cherished American classic, with their crispy golden exterior and chunks of sweet crab meat inside. While crab cakes are delicious on their own coming up with the perfect complements and sides can elevate them to a whole new level of deliciousness. Whether you are planning a special meal or just want to jazz up your usual crab cakes read on for 16 sensational recipes to make with crab cakes.
1. Remoulade Sauce
Remoulade is a classic French sauce that pairs impeccably with crab cakes. With a base of mayonnaise or aioli remoulade can contain a mix of spicy, tangy herby ingredients like mustard, capers, anchovies, garlic, and herbs. The cool, creamy sauce perfectly offsets the warmth and richness of pan-fried crab cakes. Drizzle your homemade remoulade over hot crab cakes or use for dipping.
2. Herb Salad
A fresh herb salad adds brightness and greenery to balance a crab cake dinner. Use a mix of soft herb leaves like parsley, cilantro, dill, chives, basil and mint. Toss with a lemony vinaigrette and serve alongside crispy crab cakes for a beautiful color contrast. Salad greens like butter lettuce or arugula also pair nicely.
3. Roasted Asparagus
Asparagus roasted until caramelized and tender is a fitting side for crab cakes. The elegant vegetable pairs well with seafood. Toss asparagus spears with olive oil, salt, and pepper and roast at 400°F until browned and fork-tender. A squeeze of lemon adds brightness.
4. Garlic Mashed Potatoes
For an indulgent pairing, make creamy garlic mashed potatoes topped with melting butter. Potatoes are a hearty, comforting side that balances the richness of crab. Boil and mash Yukon golds or russets with garlic, butter, cream, and seasonings. Keep mashed potatoes warm in a slow cooker for serving.
5. Roasted Red Pepper Sauce
For a quick, colorful sauce for crab cakes, puree roasted red peppers with olive oil, garlic, lemon juice, and herbs in a blender. Swirl the red pepper coulis over crab cake entrees for added flavor and beauty. You can also serve as a dipping sauce.
6. Cucumber Salad
Cooling cucumber salad makes a refreshing contrast to hot crab cakes. Simply toss thinly sliced cucumbers with red onion, vinegar, olive oil, fresh dill, and salt and pepper. Chill cucumber salad before serving crab cakes warm off the skillet.
7. Corn on the Cob
Buttery corn on the cob can be cooked on the grill alongside crab cakes for an easy summer meal. Brush shucked corn with melted butter or olive oil and grill until lightly charred. Sprinkle with salt and pepper or cotija cheese. Serve hot with freshly fried crab cakes.
8. Coleslaw
Creamy, crunchy coleslaw is a classic pairing for breaded seafood like crab cakes. Use bagged slaw mix for convenience or your own blend of shredded cabbage, carrots, onion, and bell pepper. Dress slaw with mayo, vinegar, sugar, and celery seed. Allow coleslaw to chill before serving.
9. Lemon Wedges
Simple lemon wedges go a long way in brightening up fried crab cakes. Offer wedged lemons to squeeze over hot crab cakes. The tart juice cuts the richness of the crab and complements the sweet meat. Other easy citrus garnishes include lime, orange, or grapefruit slices.
10. Aioli
Aioli is a garlicky mayonnaise sauce that can be flavored in endless ways as a dip for crab cakes. Stir minced garlic into mayo along with lemon, herbs, hot sauce, or other spices of your choice. Chill aioli to allow flavors to blend before serving with hot crab cakes.
11. Sauteed Spinach
For a quick veggie side, saute spinach with olive oil and garlic. Spinach provides color contrast and nutrition to balance a crab cake meal. Saute just until spinach wilts, then season with salt, pepper, and a squeeze of lemon. Drizzle any pan juices from the crab cakes over the spinach.
12. Rice Pilaf
Simple rice pilaf cooked in broth with garlic makes an easy starchy side to serve with crab cakes. Bake the pilaf in the oven after browning rice in butter for fluffy, tender grains. For variety, make cheesy baked risotto or lemon-butter rice.
13. Baked Sweet Potato
Sweet potatoes lend creaminess and bright color to a crab cake dinner. Bake whole sweet potatoes until soft, then split open and top with butter, brown sugar, or maple syrup. Hearty baked sweet potato rounds out the meal nicely.
14. Grilled Bread
Crunchy garlic bread is an easy addition to enjoy with crab cakes. Slice a loaf of Italian bread, brush with olive oil and garlic butter, and grill or broil until crisp and golden. Serve grilled bread for dipping rich crab cake juices.
15. Green Beans
Quick-cooking green beans require just a brief steam or sauté to get tender-crisp. Toss steamed green beans with olive oil, garlic, lemon, and herbs. Or, sauté in butter with onion and mushrooms. Beans add color and nutrition.
16. Tomato Salad
A simple tomato salad requires just a quick chop and light dressing. Toss chopped tomatoes with sliced onion, balsamic vinegar, olive oil, basil, and minced garlic. Tomato salad adds freshness and acidity to balance rich crab cakes.
With so many tasty options, there is no shortage of delicious recipes to make with crab cakes. Bright vegetables, creamy sauces, and fresh herbs complement crab cakes beautifully. Try pairing your favorite crab cake recipe with a couple of these sides for a meal that looks and tastes incredible.
What You’ll Need To Make Maryland Crab Cakes
It’s very important to use fresh, good-quality lump crab meat. Find crab meat that was just caught off the boat. It comes in a clear plastic container and is usually sitting on ice in the seafood section. It’s expensive, but one pound is enough to make six generous crab cakes (or 12 mini ones).
If you can’t find fresh lump crab meat, the next best thing is chilled crab meat like Phillip’s, which is easy to find all year. Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the meat. (Try fresh salmon cakes instead of crab cakes if you want to save money or when fresh crab meat isn’t in season.) ).
For those who follow the rules, you can leave out the celery. I love the little crunch it gives to Maryland crab cakes, but you can do without it if you want to.
Make the Tartar Sauce
Combine the mayonnaise, Dijon mustard, sweet pickle relish, red onion, lemon, salt, and pepper in a small bowl.
Whisk well, then cover and chill until ready to serve.
