Serving Suggestions
- Arrange on a platter with lemon wedges for a simple appetizer presentation.
- Serve alongside a crisp green salad for a light meal.
- Pair with a cold white wine or sparkling beverage for a refreshing contrast.
Storage Tips
- Fridge: Store cooked crab cakes in an airtight container for up to 2 days.
- Reheating: Reheat gently in a 350°F / 175°C oven for 5–7 minutes or in a skillet.
- Freezing: Can freeze uncooked crab cakes for up to 1 month; bake directly from frozen, adding a few extra minutes.
Nutrition Facts (Approx. per mini crab cake)
- Calories: 85
- Protein: 6 g
- Fat: 5 g
- Carbohydrates: 4 g
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