Crab, cake
Common food
Photo: Wikipedia
Crab cake is a savory patty made primarily from lump crab meat, bound with breadcrumbs or mayonnaise and seasoned with herbs and spices. It offers a delicate, sweet crab flavor with a tender, flaky interior and a crisp, golden-brown exterior from pan-frying or broiling. Nutritionally, it's a high-protein, low-carb option, though its fat content comes largely from the binding ingredients and cooking method.
Calorie split: 27% protein · 9% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People love crab cakes for their luxurious yet comforting taste, celebrating the sweet, delicate flavor of fresh crab in a satisfying, handheld form. They are a versatile centerpiece, enjoyed as an appetizer, in a sandwich, or as a main course, deeply tied to coastal American cuisine, especially in the Mid-Atlantic.
⚠️ Watch-outs & how to enjoy it better
Crab cakes can be high in sodium from seasoning and binding agents, and their fat content increases with added mayo and frying. Those with shellfish allergies must avoid them entirely. To mitigate sodium, look for low-sodium crab meat and season with herbs and lemon instead of extra salt. To reduce fat, bake or air-fry instead of pan-frying, and use a light binder like Greek yogurt mixed with a small amount of mayo.
Key benefits
- Excellent source of lean protein for muscle maintenance.
- Naturally low in carbohydrates and sugars.
- Contains selenium, a mineral important for thyroid function.
- Provides vitamin B12, crucial for nerve health.
- Can be a lower-calorie alternative to other fried seafood patties.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Maryland-style' crab cake is defined by its minimal filler, allowing the sweet flavor of blue crab to dominate—a point of fierce pride and legal distinction in the state.
Full nutrition (USDA data · scales with serving)
| Water | 64.4 g |
| Energy | 214 kcal |
| Protein | 14.4 g |
| Total lipid (fat) | 15.0 g |
| Carbohydrate, by difference | 4.5 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 0.66 g |
| Calcium, Ca | 79.0 mg |
| Iron, Fe | 0.82 mg |
| Magnesium, Mg | 29.0 mg |
| Phosphorus, P | 192 mg |
| Potassium, K | 212 mg |
| Sodium, Na | 430 mg |
| Zinc, Zn | 2.8 mg |
| Copper, Cu | 0.57 mg |
| Selenium, Se | 34.2 ug |
| Vitamin C, total ascorbic acid | 2.5 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.13 mg |
| Niacin | 2.2 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 47.0 ug |
| Folic acid | 4.0 ug |
| Folate, food | 43.0 ug |
| Folate, DFE | 49.0 ug |
| Choline, total | 88.2 mg |
| Vitamin B-12 | 2.4 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 21.0 ug |
| Retinol | 21.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 54.0 ug |
| Vitamin E (alpha-tocopherol) | 2.7 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 23.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.64 g |
| Fatty acids, total monounsaturated | 4.5 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 4.4 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 7.2 g |
| PUFA 18:2 | 6.2 g |
| PUFA 18:3 | 0.82 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.07 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.05 g |
| Cholesterol | 114 mg |
Amino acid profile (per 100g)
Estimated from Crustaceans, crab, blue, crab cakes, home recipe — USDA does not publish this profile for Crab.
| Tryptophan | 0.28 g |
| Threonine | 0.83 g |
| Isoleucine | 1.00 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.57 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.87 g |
| Tyrosine | 0.68 g |
| Valine | 0.98 g |
| Arginine | 1.7 g |
| Histidine | 0.41 g |
| Alanine | 1.1 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.4 g |
| Glycine | 1.2 g |
| Proline | 0.68 g |
| Serine | 0.84 g |
FAQ
What is the best crab meat for crab cakes?
Lump or jumbo lump crab meat is ideal for its large, sweet chunks. Backfin is a good, more affordable option, while claw meat has a stronger, brinier flavor.
Can I make crab cakes ahead of time?
Yes, you can form the patties and refrigerate them, covered, for up to 24 hours before cooking. This also helps them hold together better.
How do I prevent my crab cakes from falling apart?
Key steps include using a minimal amount of binder (like mayonnaise and egg), chilling the mixture before forming patties, and not over-handling the delicate crab meat.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.14 kcal/g · 27% calories from protein · 0.3 g fiber · 0.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.03 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.