Crab Cakes: A Delicious Seafood Delight

Serving: These crab cakes are perfect as an appetizer, paired with a crisp salad or served as a main dish alongside roasted vegetables or fries.
Storage: Leftover crab cakes can be stored in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat for about 2-3 minutes per side to regain their crispy texture.
Variations
Spicy Crab Cakes: Add cayenne pepper or jalapeño to the mixture for a little heat.
Vegetarian Option: Replace the crab with shredded zucchini or chopped mushrooms for a vegetarian-friendly version.
FAQ
1. Can I use canned crab meat for this recipe?
Yes, canned crab meat can be used as an alternative to fresh crab meat. Just make sure to drain it well and pick through it for any shells.

2. Can I bake the crab cakes instead of frying them?
Yes, you can bake the crab cakes at 375°F (190°C) on a baking sheet lined with parchment paper for about 15-20 minutes, flipping them halfway through.

3. Can I make the crab cakes ahead of time?
Yes, you can prepare the crab cakes in advance, cover them, and refrigerate them for up to 4 hours before frying them.

These Crab Cakes are the perfect seafood treat—crispy on the outside and tender on the inside. Serve them up with your favorite sides and enjoy a delightful meal!