Know what’s on your plate
Crab cake
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 214 kcal —
- Protein 14 g 29%
- Carbohydrate 4.2 g 2%
- Fat 15 g 19%
- Saturated fat 2.5 g 12%
- Fibre 0.3 g 1%
- Sugars 0.7 g —
- Sodium 430 mg 19%
- Cholesterol 114 mg 38%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 21 µg 2%
- Vitamin C 2.5 mg 3%
- Vitamin D 0.3 µg 2%
- Vitamin E 2.7 mg 18%
- Vitamin K 23 µg 19%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 2.2 mg 14%
- Vitamin B6 0.13 mg 7%
- Folate (B9) 47 µg 12%
- Vitamin B12 2.4 µg 100%
- Choline 88.2 mg 16%
Minerals
- Calcium 79 mg 6%
- Iron 0.82 mg 5%
- Magnesium 29 mg 7%
- Phosphorus 192 mg 15%
- Potassium 212 mg 5%
- Zinc 2.8 mg 26%
- Copper 0.58 mg 64%
- Selenium 34.2 µg 62%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 214 | 14 g | 4.2 g | 15 g |
| 1 × 1 cake or patty | 85 g | 182 | 12 g | 3.6 g | 13 g |
| 2 × 1 cake or patty | 170 g | 364 | 25 g | 7.1 g | 25 g |
| ½ × 1 cake or patty | 42.5 g | 91 | 6.1 g | 1.8 g | 6.4 g |
| 3 × 1 cake or patty | 255 g | 546 | 37 g | 11 g | 38 g |
| 4 × 1 cake or patty | 340 g | 728 | 49 g | 14 g | 51 g |
Similar foods
Questions about Crab cake
How do you cook crab cakes without them falling apart?
Chill the shaped cakes for 20–30 minutes before cooking. Fry them in a lightly oiled pan over medium heat for about 3–4 minutes on each side, turning once they have a firm, golden crust.
Can you cook crab cakes in the oven?
Yes. Put them on a lightly oiled baking tray and bake at 200 °C for about 12–15 minutes, turning once, until golden and piping hot in the centre.
How do you know when a crab cake is cooked through?
The centre should be steaming hot, not cool or merely lukewarm. If you use a food thermometer, aim for 75 °C at the centre; take care not to overcook, as crab meat can become dry.
What should you serve with crab cakes?
Try them with lemon wedges, tartare sauce or a sharp remoulade, plus a crisp green salad or coleslaw. They also work well in a crab cake sandwich with lettuce and a soft bun.
Can you freeze crab cakes?
Freeze uncooked cakes on a tray until firm, then transfer them to a sealed freezer bag; cook them from frozen in the oven, allowing extra time and checking that the centre is piping hot. Refrigerate cooked leftovers promptly and use within two days.
What can you use instead of breadcrumbs in crab cakes?
Use crushed crackers or panko for a light, crisp texture; finely ground oats also bind the mixture. Add the binder a little at a time so it holds together without masking the crab.
Are crab cakes safe for someone with a shellfish allergy?
No. Crab is a crustacean shellfish, and even a small amount can trigger an allergic reaction. Avoid crab cakes and prevent cross-contact with utensils, pans and cooking oil.
Source: FNDDS (USDA) 27250040 · per 100 g · carbohydrate per EU label, fibre excluded
