What to Serve With Crab Cakes: Top 10 Awesome Ideas

Do you know what to serve with crab cakes – everyone’s favorite dish? Indeed, my family and I love crab cakes as a quick and delicious dinner. But what makes them even more delicious? It is their side orders.

Crab cakes are relatively easy to make, and there are several recipe variations on crab cakes, like those in Spanish-style starters. They can be baked, deep-fried, broiled, sautéed, and served with different side dishes, dip-sauces, and seasonings.

And in this post, I will share my proven recipe for the juiciest yet crunchiest crab cakes and perfect ideas for its side dishes.

Also, who says you can serve only one side dish with crab cakes? You can prepare several items, and serve them for a well-rounded, fulfilling, heartwarming meal.

How To Make Crab Cakes?

If fresh crab meat is available to you, always use it because it has a better flavor. Fresh meat can be pricey, and difficult to remove the crab flesh from the shell.

The good news, there are many best-ranked canned crab meat widely available in supermarkets and proved to be just an excellent substitute.

Moreover, crab cake is one of many mouthwatering recipes to use imitation crab also. So it is quite flexible when choosing ingredients for making these juicy cakes, right? Now let’s see what other components you should prepare for this treat.

I usually make eight cakes from the following ingredients, but you can double the amounts if you have friends coming over for dinner and company.

Here is What You Need:

• Crabmeat – 1 pound
• Egg – 1
• Bread crumbs – 1 cup
• Spice – salt, pepper, parsley
• Oil for frying
• Mayonnaise – 1/2 cup
• Mustard – 2 tablespoons
• Worcestershire sauce – 2 tablespoons
• Hot sauce (optional) – 1/2 tablespoon

The first thing to do is to whisk the egg, add your spices and sauces – mayo, mustard, Worcestershire, and hot sauce if you like a kick. You can use a fork to whisk the ingredients or a simple wire whisk.

Take another bowl and mix crabmeat and breadcrumbs together with parsley before you fold it in the sauces and egg mixture. Form around eight medium-sized patties from your ingredients.

Next, coat the pan with oil. I prefer the non-stick frying pan because it requires less oil. I use canola oil for frying, but you can also use peanut oil or its replacements, like corn oil. Those oils will slightly change the flavor of your crab cakes.

Fry your patties on medium-high heat for around three to five minutes on each side. The simplest things to serve your delicious and crunchy crab cakes are lemon and tartar sauce.

Now, we can see more ideas for sauces and side dishes for crab cakes!

Watch this video to know more:

Top Ten Best Things To Serve With Crab Cakes

Crab cakes are very popular around the country, and they might seem like an easy everyday dish. But, if you pair them with some other interesting things, such as avocado pasta or gazpacho, they might get a bit fancier.

However, if you are one like conventional food combination, don’t worry, there is something for you too!

#1 Bloody Mary Gazpacho

I am offering you a twist on a popular soup recipe and my favorite cocktail. It is great for parties and offers and gives an elegant note to the everyday dish.

Chilly, acidic and bright, both gazpacho and Bloody Mary pair perfectly with crab cakes, so let’s combine them into the most spectacular side dish for crab cakes. The recipe is enough for eight servings.

Things you Need:

• Italian tomatoes – 2 cans
• Vodka – 2 cups
• Cucumber – 1
• Lemon juice – 1/2 cup
• Cilantro leaves – 2 tablespoons
• Horseradish – 4 teaspoons
• Worcestershire sauce – 4 teaspoons
• Celery salt – 2 teaspoons
• Hot pepper sauce – 12 dashes
• Ice cubes

The process is very simple, all you will need is a nice blender that can give you the smoothest texture. Mix all the ingredients in the blender except vodka and ice cubes. Once the texture is smooth, pour the mixture into highball glasses and add vodka over it, around 1/4 a cup per glass.

Add more pepper at the end, and let the drink chill in the fridge for a couple of hours. Serve with ice cubes and crab cakes!

#2 Quinoa Salad With Cranberries and Cilantro

I am really happy dishes with quinoa are slowly finding their way into people’s homes. This recipe for quinoa salad is what you could get from most chefs in restaurants, and it goes well with crab cakes, takes no time to prepare, and is rich in beneficial ingredients.

Here is What you Need For Eight Servings:

• Water – 1 3/4 cup
• Quinoa – 1 1/2 cup
• Red bell pepper – 1/2 cup
• Yellow bell pepper – 1/2 cup
• Red onion – 1
• Curry powder – 2 teaspoons
• Cilantro 1/2 cup
• 1 lime
• Almonds – 1/2 cup, toasted and sliced
• Carrots – minced, 1/2 cup
• Cranberries – 1 cup dried
• Spices – Salt, pepper to taste

Prepare a saucepan with a lid and bring the water to boil. Add quinoa and cook for around 15 to 20 minutes on low heat, until quinoa absorbs water.

Put cooked quinoa into a larger bowl, and let it sit in the refrigerator for at least one hour, until chilled.

Use a top-tier veggies chopper to chop your vegetables quickly, add them to the bowl alongside remaining ingredients, and juice one lime. Add salt and pepper to taste and let the salad chill before serving. If necessary, and more lime juice to boost the flavors before serving!

#3 Avocado Pasta

Who doesn’t love avocados? They are creamy, healthy, and delicious. I love making this creamy avocado pasta with crab cakes, to combine creaminess and crunchiness.

Also, it is easy to make and it will take you not over 15 minutes to complete it. It also goes well with crab cakes leftovers!

Here is What you Need:

• Avocados – 2 or 3, ripe
• Spaghetti – 1 box
• Basil leaves – 1/2 cup
• Garlic – 2 cloves
• Lemon juice – 2 tablespoons
• Salt and pepper – to taste
• Olive oil – 1/3 cup
• Corn kernels – 1/2
• Cherry tomatoes – 1 cup

Start by cooking pasta in the pot with boiling water. Add salt to the water and follow the instructions from the back of the box. While the pasta is cooking, prepare the avocado sauce.

Peel and cut avocados into halves or quarters. Add them with basil, lemon juice, and crushed garlic to the food processor. Once avocados are processed, add some salt and pepper, and olive oil.

Drain pasta and mix it with avocado sauce, cherry tomatoes, and corn.

That is all!

#4 Aromatic Mashed Potatoes

Mashed potatoes are such a versatile and lovable side dish. And it is very important to know the right trick to thicken mashed potatoes. Today, I am offering you a recipe for a version that pairs perfectly with crab cakes and has a delightful harmony of aromas.

Here is What you Need:

• Heavy cream – 1 1/3 cup
• Whole milk – 1 1/3 cup
• Baking potatoes – 6 pounds
• Garlic cloves – 3
• Rosemary sprigs – 3
• Sage sprigs – 3
• Unsalted butter – 9 ounces
• Salt and pepper

Peel and cut baking potatoes into 2-inch pieces. Next, use a saucepan to mix cream, two butter sticks, milk, rosemary, garlic cloves, and sage. Bring everything to a simmer, and remove it from the stovetop. Let it sit for 15 minutes, and remove garlic cloves, sage and rosemary.

In the meantime, boil potatoes in salty water for around20 minutes. Drain them well and mash them with the method you usually do. I believe passing them through ricer provides the best texture. Then, mix it with the cream from the saucepan, add more salt and pepper.

Then, turn on the broiler and put the pot around 8 inches from the heat source. I use a 12-inch flameproof pan. You can brush mashed potatoes with melted butter and broil for 7 minutes. That is all!

Serve the dish hot with crab cakes on top!

Watch this video to know more:

#5 Mango Salsa

Mango salsa is refreshing and easy to make, a quick treat paired with many dishes, like jerk chicken, and, of course, crab cakes. Here is my simple, 5-ingredient recipe for perfect mango salsa.

Things you Need:

• Mangoes
• Red Onion
• Jalapeno
• Cilantro
• Lime

Quantities are arbitrary, just put more of what you like, and use one jalapeno if you want milder salsa. For larger amounts of mango salsa or a spicier version, use two peppers.

Slice mango, red onion, and jalapeno into small dice, add finely chopped cilantro and lime juice. I usually cut mangoes into larger cubes to get a better texture. Add salt and pepper to taste and refrigerate for a couple of hours and serve with crab cakes.

#6 Home-Made Tartar Sauce

Instead of buying tartar sauce in store, why not make one at home? It is healthier, and fresh tartar sauce tastes so much better than the one from the jar!

Here is What to Prepare:

• Mayonnaise – 1 cup
• Dill pickles – 1 cup of finely chopped
• Dill – 1 teaspoon finely chopped
• Fresh parsley – 1/3 teaspoon finely chopped
• Lemon juice – 1 teaspoon
• Sugar – 1 teaspoon
• Onion – 2 tablespoons, finely chopped
• Salt and pepper

Finely chop your ingredients, the smaller, the better for tartar sauce. Combine everything into a medium-size bowl and stir it well. Serve in smaller gravy boats with your crab cakes.

#7 Corn Chowder

Some people prefer to serve corn chowder with ritz crackers, but I like to use crab cakes instead. I usually make it during the summer, when corn is at its peak. Fresh corn is such a splendid ingredient and here is the best recipe for corn chowder to serve with crab cakes.

Things you Need:

• Corn
• Potatoes
• Carrot
• Celery
• Onion
• Bacon
• Chicken broth
• Milk
• Cream
• Cayenne pepper, black pepper, salt – to taste

Again, the amounts are arbitrary, so you can customize them and use more of what you prefer. Start by giving carrot, celery, onion, and potatoes a fine chop. You can do it by hand, but it will be quicker with a versatile vegetable chopper.

Sauté a few slices of bacon and chopped vegetables in a versatile and efficient carbon steel wok. Set bacon on the side and make corn stock in a different pot.

I recommend using the whole cobs for the best flavors.

Simmer stripped cobs for around 20 minutes, mixed in the chicken broth, milk, and cream. Discard the cobs.

Add your corn stock to the pan with sautéed vegetables, add corn kernels and chopped potatoes, season with salt and pepper and bring everything to a simmer. Cook until the potatoes are ready.

Before serving, add chopped bacon to the bowls!

#8 Mad Hatter Salad

This version of the popular mad hatter salad is great for family gatherings. Everyone will love it, and it compliments your crunchy crab cakes perfectly.

Things you Need:

• Coleslaw mix – 16-ounce package
• Green onions – 8
• Butter 1/2 cup
• Broccoli head – 1
• Ramen noodles – 3-ounce package
• Slivered almonds – 1 cup
• Sunflower seeds – 1 cup
• Sugar – 1 /2 cup
• Vegetable oil – 1/2 cup
• Soy sauce – 1 tablespoon
• Apple cider vinegar – 1/4 cup

Use a large skillet to melt the butter, and add crumbled ramen noodles, almonds, and sunflower seeds. Stir well and cook for around 8 minutes. In the meantime, mix coleslaw mix with green onions and broccoli florets.

The best way to prepare a dressing for your mad hatter salad is to use a jar with a lid. Put sugar, apple cider vinegar, vegetable oil, and soy sauce in the jar. Shake the jar vigorously to melt the sugar and blend other ingredients.

In your serving bowl, everything and put a dressing on top. Stir and serve!

#9 Chickpea Salad

Chickpeas are my favorite legumes and very versatile ingredients for salads. I will offer you a basic chickpea salad, but you can always make the salad fancier by adding high-rated smoked salmon, feta cheese, peppers, avocado, or other ingredients you like.

Chickpeas are also very healthy, so I prefer to make them stars of the show. This salad is great for crab cakes because it is easy to make, refreshing, and delicious.

Things you Need For a Quick Chickpea Salad:

• Cucumber -2 cups, diced
• Tomato – 1 cup, diced
• Chickpeas – 1 can
• Red onion – 1/4 cup, diced
• Parsley – 1 teaspoon
• Lemon juice – 2 tablespoons
• Olive oil – 1 tablespoon
• Salt and pepper to taste

Rinse and drain chickpeas from the can, and mix it well with other ingredients in the large bowl. Season to taste and serve with hot crab cakes!

#10 Watermelon And Feta Cheese Salad

Watermelon is such a treat when they are in the season, a time where you don’t really have to worry about the possibility of watermelons going bad because they’re all fresh. During this season, it’s not unreasonable at all to expect that your watermelons are in their top shape.

Not everyone knows this, but watermelon pair well with feta cheese and make a perfect companion for casual gatherings with crab cakes. When you add mint to the salad, everything somehow falls into the harmony of smells and flavors!

I prefer to use sheep’s milk feta, but you can use cow milk as well. The watermelon cheese salad goes with barbecue usually, but I prefer it with crab cakes instead.

Things you Need:

• Watermelon – 12 cups of cubed, seedless watermelon
• Lime – 3
• Olive oil – 1/4 cup
• Feta cheese – 1 1/2 cup
• Mint leaves – 1 cup
• Salt and pepper to taste

Crumble the feta cheese and combine it with watermelon cubes in a large bowl. Juice the limes and pour the juice and olive oil on top of the mixture. Add salt and pepper to taste and finely chopped fresh mint leaves!

Watch this video to know more:

Pairing Crab Cakes with Side Dishes

Crab cakes are versatile, and as you can see, easy to pair. You can pair them with hot soups, chilled salads, or sauces, whatever it comes to your mind.

Crunchy crab cakes texture goes with creams and makes a well-rounded meal, but when paired with easy salads, crab cakes are perfect party food.

What would you choose to serve with crab cakes?

Please let me know what you think about my list, and like and share the article if you enjoyed it!