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What to serve with crab cakes is a question that comes up often at Kitchen Authority.
We love crab cakes! They’re superb for parties and even better as a pre-dinner starter! Plus, they are part of a rich culinary history along the eastern seaboard.
The origins of the crab cake likely trace back to Native American cuisine, specifically from the Chesapeake region.The History of Crab Cakes
They’re also super easy to make and that means if you’re in a hurry, you can pop these together in a few minutes and still look like a goddess/god in the kitchen!
First, let’s take a look at how to make crab cakes that really let the flavor the of crab shine!
Hopefully, you’ll have most of that stuff already hanging around the house.
One thing that makes crab cakes such a popular dish is that you almost always have the ingredients close to hand. Maybe other than the crab itself.
Cold tomato soup is a French classic and it’s really good with crab cakes.
Get some stale bread (but get rid of the crust), water, some really big and ripe tomatoes, some cucumber (must be peeled then chopped), chopped celery stalk, onions, garlic and green bell peppers.
Then some olive oil, lemon juice, chopped mint and cilantro, sugar, salt, pepper and a touch of cayenne pepper for seasoning.
Then soak the bread in water. Throw all the ingredients in a blender and let them blend.
Finally, add the seasoning and give it another whirl. Pour into bowls when you’ve reached the consistency you want and chill.
If you’re more comfortable following a recipe provided by a pro then this recipe from Gimme Some Oven is impressive and consistently delicious.
The crunchy bite of oven roasted vegetables can’t be beaten as an accompaniment to crab cakes. It’s a solid choice when you’re wondering what to serve with crab cakes.
This is easy. We like carrots (baby ones are awesome!), tomatoes (cherry are best), bell peppers and even asparagus for this.
Just get the oven pre-heated and then pop the sliced veggies onto a roasting tray. Add some olive oil, salt and pepper and then give them a good 30 minutes or so in the oven. (Don’t forget to turn them at the halfway point).
If you’re looking for some expert advice on how to roast vegetables then check out this How To Roast Vegetables tutorial.
We love roast potatoes with our crab cakes, though, in truth, we love roast potatoes with just about anything savory.
Parboil your potatoes for 5 minutes, before you roast them and bash them around in the pan to give them a fluffy outer texture. Put them on a baking tray and then either add olive oil or a hot animal fat (lard is particularly tasty) and add some herbs and spices to taste along with a little seasoning.
Roast for 20 minutes and then turn them over. Then roast for another 20 and serve. Delicious.
This is the classic. Forget tartare sauce, go Louisiana style on your crab cakes.
It’s so easy to make too! Simply mix mayonnaise, mustard (whole grain is best), ketchup, some minced garlic, horseradish, lemon juice, capers, parsley and onions in a bowl until they form a consistent mix.
I’m a big fan of Arnaud’s Remoulade Sauce available on Amazon.
For additional ideas and recipes for what to serve with crab cakes take a look at our Best Cookbooks Guide.