5 Creative Ways to Serve Crab Cakes

Are you dreaming of the perfect crab cake? We've got you covered! Put a delicious twist on this coastal staple with our 5 simple but delicious ideas for crab cakes.

1) On a Classic BLT
Photo: Becky Luigart-Styaner
























Crab cake sandwiches are great, and so are BLTs, so why not combine the two? Just make our Classic Crab Cake recipe and serve on a toasted bun with mayonnaise, lettuce, 2 cooked bacon slices, and 2 tomato slices.

Classic Crab Cakes
Ingredients
2 Tbsp. sour cream
1 large egg, lightly beaten
1 cup soft, fresh breadcrumbs
2 Tbsp. fresh lemon juice
1 1/4 tsp. seafood seasoning
1/4 tsp. freshly ground black pepper
1 lb. fresh lump crabmeat, drained
1 Tbsp. butter
2 Tbsp. olive oil or vegetable oil

Preparation
Combine first 6 ingredients in a medium bowl. Fold in crabmeat Shape crab mixture into 4 (4-inch) patties; chill 1 hour.

Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden.

Related: 26 Favorite Shrimp Recipes

2) As Breakfast
Photo: Becky Luigart-Stayner























Crab cakes are too good not to be enjoyed at all meals of the day. Start your day with a little coastal flare by serving Crab Cake Benedict with a Simple Hollandaise.

Crab Cake Benedict with Simple Hollandaise
Ingredients
2 Tbsp. sour cream
1 large egg, lightly beaten
1 cup soft, fresh breadcrumbs
2 Tbsp. fresh lemon juice
1 1/4 tsp. seafood seasoning
1 Tbsp. prepared horseradish
1/4 tsp. freshly ground black pepper
1 lb. fresh lump crabmeat, drained
1 Tbsp. butter
2 Tbsp. olive or vegetable oil
2 English muffins
4 thick slices Canadian bacon
4 large eggs
Simple Hollandaise

Simple Hollandaise
Place 2 pasteurized egg yolks, 2 Tbsp. water, and 1/8 tsp. cayenne pepper in a blender. With motor running, add 10 Tbsp. melted butter in a slow, steady stream. Stir in 1 to 2 Tbsp. fresh lemon juice and 1/8 tsp. salt.

Preparation
Combine first 7 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (3-inch) patties; chill 1 hour.

Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden. Cover and keep warm.

Split and toast English muffin halves among 4 serving plates; top each with 1 Canadian bacon slice, 1 crab cake, and 1 egg. Drizzle with Simple Hollandaise; serve immediately.

Related: 12 Perfect Brunch Recipes

3) Wrapped
Photo: Ray Kachatorian























Give your crab cakes a delicious wrapping of plantains for a Cuban-inspired dish. Fried plantains give the crab cakes a great crunch and an avocado aïoli elevates the meal to a whole new level.

Plantain-Wrapped Crab Cakes with Avocado Aïoli
Ingredients
2 Tbsp. Old bay seasoning
1/4 cup mayonnaise
1 egg yolk
1 Tbsp. spicy brown mustard
1/4 tsp. hot sauce
1/8 tsp. Worcestershire sauce
1 lb. fresh jumbo lump crabmeat, drained and picked
1/2 cup pankp (Japanese breadcrumbs)
3/4 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1 avocado
2 Tbsp. sour cream
1 Tbsp. fresh lime juice
3 green plantains
1/3 cup vegetable oil

Preparation
Stir together first 6 ingredients. Gently fold dressing into crabmeat, and fold in breadcrumbs. Season with 1/4 tsp. salt and 1/4 tsp. pepper; cover and chill 1 hour.

Puree avocado, sour cream, and lime juice with 1/4 cup water in a food processor until smooth. Season with 1/2 tsp. salt and 1/4 tsp. pepper; cover and chill.

Heat oven to 350°. Peel and slice plantains lengthwise using a mandolin or vegetable peeler. (This should yield 40 slices.) Place strips on a parchment paper-lined baking sheet, and lightly grease with cooking spray. Bake at 350° for 2 to 3 minutes or until pliable. Remove from oven.

Arrange 4 plantain slices like the spokes of a wheel on a piece of plastic wrap; repeat 9 times. Place 1/2 cup crabmeat mixture in center of each wheel, and cover crabmeat mixture with ends of plantain slices. Pull plastic wrap around each crab cake, and twist. Chill at least 1 hour.

Fry crab cakes in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until evenly browned. Remove and pat dry. Top each crab cake with avocado aïoli, and serve warm.

Related: Taste of the Tropics-12 Flavorful Recipes

4) Stuffed
Photo: Howard L. Puckett























Crab-stuffed fish is a favorite seafood dish of many, but we decided to reverse the trend and stuff a crab cake with fish. The result was delicious!

Salmon-Stuffed Crab Cakes
Ingredients
1 lb. fresh lump crabmeat, drained
1/4 cup finely chopped green onions
1/4 cup finely diced roasted red pepper
2 Tbsp. mayonnaise
1/2 tsp. sea salt
1/2 tsp. white pepper
3 oz. smoked salmon
1 cup panko (Japanese breadcrumbs)
1/4 cup canola oil
Spicy Avocado Tartar Sauce
Garnish: fresh cilantro sprigs

Spicy Avocado Tartar Sauce
Combine 1 Tbsp. wasabi powder and 1 Tbsp. water in a small bowl to form a paste. Add 1/2 cup mayonnaise; stir until smooth.

Cut 1 avocado in half; discard seed. Scoop avocado pulp into wasabi mixture, and mash to desired consistency. Add 1 1/2 Tbsp. dill pickle relish, 1 1/2 Tbsp. chopped fresh cilantro, and 1 Tbsp. lime juice; stir until combined.

Preparation
Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.

Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce. Garnish with fresh cilantro sprigs, if desired.

Related: 20 Super Salmon Recipes

5) On a Salad
Photo: Becky Luigart-Stayner























Turn a boring salad into a seafood masterpiece! An herbed crab cake is a perfect topping for a bed of lettuce.

Herbed Crab Cake with Radish-and-Avocado Salad
Ingredients
2 Tbsp. sour cream
1 large egg, lightly beaten
1 cup soft, fresh breadcrumbs
2 Tbsp. fresh lemon juice
1 1/4 tsp. seafood seasoning
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
1/4 tsp. freshly ground black pepper
1 lb. fresh lump crabmeat, drained
1 Tbsp. butter
2 Tbsp. olive or vegetable oil
Radish-and-Avocado Salad

Radish-and-Avocado Salad
Whisk together 2 Tbsp. fresh lemon juice, 2 Tbsp. olive oil, 1 tsp. country-style Dijon mustard, 1 minced garlic clove, and salt and pepper to taste. Toss with 8 cups torn red or green leaf lettuce, 4 thinly sliced radishes, and 1 sliced avocado.

Preparation
Combine first 8 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (4-inch) patties; chill 1 hour.

Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden.

Divide Radish-and-Avocado Salad among 4 serving plates; top each with 1 crab cake.

See 4 more delicious ways with crab cakes!

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