Crustaceans, crab, blue, crab cakes, home recipe
Whole food · Finfish and Shellfish Products
Photo: Wikipedia
A classic American coastal treat, crab cakes are patties of sweet, delicate blue crab meat bound with a light matrix, pan-fried to a golden-brown crisp. The interior is tender and flaky, offering a rich, oceanic flavor that is subtly sweet and savory. Nutritionally, they are a powerhouse of lean protein with minimal carbohydrates, making them a satisfying, low-carb option.
Calorie split: 54% protein · 1% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People love crab cakes for their luxurious yet comforting flavor—a perfect balance of sweet crab, savory seasoning, and a satisfying crispy crust. They are incredibly versatile, served as an appetizer, a main course, or in a sandwich, and are a celebrated staple of American coastal cuisine.
⚠️ Watch-outs & how to enjoy it better
The primary concern is the high sodium content from seasoning and binding agents, which can be an issue for those monitoring blood pressure. As a shellfish, they are a common allergen. To counteract sodium, look for low-sodium recipes or pair with fresh, unsalted sides like a simple green salad or steamed vegetables.
Key benefits
- Excellent source of high-quality, complete protein.
- Very low in carbohydrates and sugars.
- Provides essential minerals like zinc and selenium.
- Contains omega-3 fatty acids for heart health.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
True Maryland-style crab cakes are judged by the 'filler test'—purists insist on minimal breadcrumbs or mayonnaise, allowing the sweet flavor of the blue crab to be the undisputed star.
Full nutrition (USDA data · scales with serving)
| Water | 71.0 g |
| Energy | 155 kcal |
| Energy | 649 kj |
| Protein | 20.2 g |
| Total lipid (fat) | 7.5 g |
| Ash | 2.1 g |
| Carbohydrate, by difference | 0.48 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 105 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 33.0 mg |
| Phosphorus, P | 213 mg |
| Potassium, K | 324 mg |
| Sodium, Na | 330 mg |
| Zinc, Zn | 4.1 mg |
| Copper, Cu | 0.61 mg |
| Manganese, Mn | 0.19 mg |
| Selenium, Se | 40.7 ug |
| Vitamin C, total ascorbic acid | 2.8 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.08 mg |
| Niacin | 2.9 mg |
| Pantothenic acid | 0.50 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 53.0 ug |
| Folic acid | 12.0 ug |
| Folate, food | 42.0 ug |
| Folate, DFE | 61.0 ug |
| Vitamin B-12 | 5.9 ug |
| Vitamin A, RAE | 57.0 ug |
| Retinol | 53.0 ug |
| Vitamin A, IU | 252 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.5 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.96 g |
| SFA 18:0 | 0.49 g |
| Fatty acids, total monounsaturated | 2.8 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 2.7 g |
| MUFA 20:1 | 0.04 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.02 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.23 g |
| PUFA 22:5 n-3 (DPA) | 0.05 g |
| PUFA 22:6 n-3 (DHA) | 0.22 g |
| Cholesterol | 150 mg |
Amino acid profile (per 100g)
| 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 makes a crab cake 'Maryland-style'?
It emphasizes the crab meat itself, using minimal filler (like breadcrumbs) and binders (like mayonnaise or egg), with seasoning often featuring Old Bay or mustard.
Can I make crab cakes ahead of time?
Yes, you can form the patties and refrigerate them for several hours before cooking. This can actually help them hold together better during pan-frying.
What's the best way to reheat leftover crab cakes?
Reheat gently in a 300°F (150°C) oven for 10-15 minutes to restore crispness without overcooking the delicate crab. Avoid the microwave, which can make them rubbery.
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 1.55 kcal/g · 52% calories from protein · 0.0 g fiber · 0.0 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: 1.02 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.