Women who give birth at Women & Babies Hospital are treated to a special complimentary, restaurant-style dinner with their partner or birth coach. For years, thousands have selected the crab cakes to rave reviews. Here is what some of our moms had to say, followed by the recipe everyone loves.
Mama-Reviewed Crab Cakes
- Oh the crab cakes! I ordered them every day I was there for both of my babies (which were born a year apart). I joked with my husband that we should have had another baby just to get the crab cakes!
- I actually looked forward to delivering all 3 of mine because I knew I was going to get crab cakes.
- My husband is from Maryland and knows a good crab cake. He absolutely enjoyed them at WBH!
- I had two babies at WBH and spent several weeks in the skilled care unit. I had as many crab cakes as I possibly could before I had to leave. Lol.
- Women & Babies had the best food!! Because of preterm labor I was hospitalized for almost a month. It was such an easier stay because the food was so delicious!!
- In addition to the kind, hardworking, and attentive nurses and staff, Women & Babies Hospital has fabulous food! The menu has so much to choose from. The hard part was leaving to go home and knowing we had to start cooking for ourselves again.
- I had my babies more than a decade ago and I would still recommend those crab cakes!
Our hospital chef is now sharing the recipe for these amazingly delicious crab cakes so you can make them at home.
Enjoy!
INGREDIENTS
- ¼ teaspoon Old Bay seasoning
- ⅛ teaspoon dry mustard
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 teaspoons Canola oil
- ⅓ cup red bell pepper, chopped
- 2 ⅔ tablespoon celery, chopped
- ¼ teaspoon minced garlic cloves
- ⅓ cup diced onions
- ¼ cup bread crumbs
- 1 teaspoon lemon juice
- 1 ⅓ tablespoon liquid egg whites, pasteurized
- 8 oz. lump crab meat
- 1 ⅓ tablespoon light mayo
- 2 ⅔ tablespoons breadcrumbs
- 2 teaspoons Canola oil
- Tartar sauce (optional)
INSTRUCTIONS
- Combine Old Bay seasoning, mustard, pepper and cayenne in a small bowl and stir well.
- Heat the oil in a large skillet; add the onion, bell pepper, garlic and celery and sauté lightly. Do not brown. Add spices. Cover pan, reduce heat to medium-low and cook for 5 minutes, stirring occasionally until vegetables soften. Set aside to cool completely.
- When vegetables are completely cooled add breadcrumbs, mayonnaise, crab meat and egg whites. Mix to combine.
- Shape crab meat into ½-inch-thick patties, 3 oz. each. Place remaining breadcrumbs in a shallow dish and dredge crab cakes in breadcrumbs.
- Add canola oil in non-stick sauté pans and heat over medium heat. When oil is hot, place crab cakes in pan and cook 2-3 minutes on each side or until browned and internal temperature reaches 165 F.
Makes 4 servings.
Nutritional Information
Per one crab cake: 110 calories; 6.2g total fat (0.5g saturated, 2.3g polyunsaturated, 3.0g monounsaturated); 303.5mg sodium; 46.7mg cholesterol; 3.2g carbohydrate; 1.1g sugars;.0.6g fiber; 11.3g protein; 63.6mg potassium.
1 Tablespoon Tartar Sauce
35 calories; 3.5g total fat( 0.5g saturated, 0.0g polyunsaturated; 0.0g monounsaturated); 155.0mg sodium; 1.5g carbohydrate; 1.0g sugars; 0.0g fiber; 0.0g protein; 0.0mg potassium.