Calling all food enthusiasts!
Get ready to tantalize your taste buds and embark on a culinary adventure like no other.
Imagine sinking your teeth into a succulent, perfectly seasoned crab cake, its crispy exterior giving way to a melt-in-your-mouth sensation.
But wait, there’s more!
Today, we dive deeper into the realm of crab cake sides, exploring a plethora of delectable accompaniments that will take your dining experience to new heights.
From vibrant salads bursting with flavors to irresistible soups, and from mouthwatering side dishes to tantalizing sauces, prepare to be amazed by the delectable symphony of tastes that await.
Join us on this gastronomic journey, and prepare to be blown away by our collection of crab cake sides that will undoubtedly leave you hungry for more.
crab cake sides
Crab cake sides can include a variety of delicious options.
Some popular choices include mayonnaise-free potato salad with pickled onions, asparagus with cheese sauce and herb breadcrumbs, grilled baby zucchini and tomato salad with charred sourdough bread, oven-roasted corn on the cob, quinoa salad with carrots and sugar snap peas, tangy potato-green bean salad with lemon-dill vinaigrette, three-bean pasta salad, lemon vinaigrette pasta salad with field peas, carrot soup with pea pesto, baked zucchini fries, sautéed squash and zucchini, easy grilled asparagus, best-ever succotash, classic grilled corn on the cob, slow-cooker corn chowder, cucumber and Vidalia onion salad, tangy rainbow slaw, cucumber-chickpea salad with Feta-Mint Vinaigrette, okra and corn salad, Caesar salad with garlicky croutons, heirloom tomato salad with herbs, peach salsa, remoulade sauce, red pepper soup, cranberry and cilantro quinoa salad, air-fried roasted sweet peppers and onions, spinach salad with peaches and pecans, avocado soup, roasted Brussels sprouts with Parmesan, avocado, tomato, and mango salsa, Kristen’s Parmesan roasted potatoes, Chef John’s succotash, glazed carrots, watermelon and feta salad with arugula and spinach, classic macaroni salad, zucchini gratin casserole, dill sauce, lime cilantro rice, simple broccolini, Mexican bean salad, air-fried sweet potato fries, and tartar sauce.
Key Points:
- Crab cake sides offer a variety of delicious options.
- Popular choices include:
- Potato salad
- Asparagus with cheese sauce
- Grilled zucchini and tomato salad
- Other options include:
- Corn on the cob
- Quinoa salad
- Potato-green bean salad
- There are also:
- Pasta salads
- Soups
- Roasted vegetable dishes
- Sides can include various dressings and sauces, such as:
- Remoulade
- Vinaigrette
- Tartar sauce
- There are also salads with fruits like peaches and watermelon, as well as avocado-based dishes.
crab cake sides – Watch Video
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Pro Tips:
1. In Maryland, the home of the famous crab cake, it is traditional to serve the delicacy with two classic sides: coleslaw and Old Bay seasoned fries.
2. Did you know that the term “crab cake” was first used in a cookbook published in 1930? Prior to that, it was referred to as “Deviled Crab.”
3. Many crab cake recipes call for the use of crushed saltine crackers or breadcrumbs as a binder. However, back in the day, crushed oyster crackers were the preferred ingredient for this purpose.
4. Although Maryland crab cakes are the most well-known, other regions also have their own variations. For example, in New England, crab cakes are often made with a combination of crabmeat and breadcrumbs, and they are typically served with tartar sauce.
5. Crab cakes can be cooked in various ways, including pan-frying, deep-frying, or even baking. However, the traditional method preferred by many Marylanders is to broil them until golden brown and crispy.
1. Mayonnaise-Free Potato Salad With Pickled Onions
Potato salad is a classic side dish that adds creaminess and flavor to any meal. However, if you’re not a fan of mayonnaise or looking for a lighter alternative, this mayonnaise-free potato salad with pickled onions is the perfect choice.
The salad starts with boiled potatoes that are perfectly cooked until tender. These potatoes provide a soft and velvety texture that pairs well with the tangy pickled onions. The pickled onions are made by combining thinly sliced onions with vinegar, sugar, and salt. This combination not only adds a tangy and slightly sweet flavor but also a vibrant pop of color to the dish.
To add some extra freshness and crunch, you can also include some diced celery and chopped fresh herbs such as parsley or dill. These ingredients bring a fresh and herbaceous note that complements the earthy flavors of the potatoes and the tanginess of the pickled onions.
The result is a potato salad that is not only mayo-free but also bursting with flavor and different textures. It is the perfect accompaniment to crab cakes, as it provides a refreshing and light contrast to the richness of the crab meat.
- Boiled potatoes with a soft and velvety texture
- Tangy and slightly sweet pickled onions
- Diced celery for freshness and crunch
- Chopped fresh herbs like parsley or dill for a herbaceous note
“The salad starts with boiled potatoes that are perfectly cooked until tender. These potatoes provide a soft and velvety texture that pairs well with the tangy pickled onions.”
2. Asparagus With Cheese Sauce And Herb Breadcrumbs
To enhance your seafood experience, consider serving grilled asparagus with a luscious cheese sauce and herb breadcrumbs. Here’s how to prepare this delicious side dish:
- Prepare the asparagus: Start by trimming the tough ends and tossing them with a drizzle of olive oil, salt, and pepper. This will enhance their flavor during grilling.
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Grill the asparagus: Place the asparagus on a grill and cook until they are tender and slightly charred, which brings out their natural sweetness. The smoky flavor from the grill amplifies the overall taste of the dish.
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Prepare the cheese sauce: Combine a creamy cheese like Gruyere or Fontina with a touch of milk or cream in a saucepan. Heat the mixture over low heat until the cheese is melted and smooth, creating a luxurious sauce that coats the grilled asparagus.
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Add herb breadcrumbs: Top the grilled asparagus with herb breadcrumbs to add an extra layer of flavor and texture. Combine breadcrumbs with finely chopped herbs such as parsley, thyme, and chives. Toast the mixture in a skillet with a drizzle of olive oil until golden and crispy. Sprinkle the herb breadcrumbs over the asparagus and cheese sauce to add a delightful crunch and herbaceousness.
This combination of tender grilled asparagus, rich cheese sauce, and herb-infused breadcrumbs creates a side dish that perfectly complements the succulent flavors of crab cakes.
– Enjoy this flavorful side dish with your crab cakes!
3. Grilled Baby Zucchini And Tomato Salad With Charred Sourdough Bread
For a refreshing and vibrant side dish, consider serving a grilled baby zucchini and tomato salad with charred sourdough bread alongside your crab cakes.
Start by grilling baby zucchini until they are tender and slightly charred. This cooking method enhances the zucchini’s natural sweetness, while also adding a smoky flavor that pairs well with seafood. Cut the grilled zucchini into bite-sized pieces and toss them with cherry tomatoes, halved or quartered, depending on their size. The juicy tomatoes add a burst of tangy freshness to the salad.
To elevate the dish further, serve it with charred sourdough bread. Simply brush slices of sourdough bread with olive oil and grill them until they are toasted and slightly charred. The smoky flavor and crunchy texture of the charred bread act as a perfect canvas for the vibrant flavors of the salad.
To bring all the elements together, drizzle the salad with a tangy vinaigrette made from lemon juice, olive oil, garlic, salt, and pepper. The dressing adds brightness and acidity, balancing the sweetness of the grilled zucchini and tomatoes.
- Grill baby zucchini until tender and slightly charred.
- Cut grilled zucchini into bite-sized pieces.
- Toss grilled zucchini with cherry tomatoes.
- Serve with charred sourdough bread.
- Drizzle with tangy vinaigrette made from lemon juice, olive oil, garlic, salt, and pepper.
“This grilled baby zucchini and tomato salad with charred sourdough bread is a delightful addition to your crab cake feast. It brings a refreshing contrast to the rich and savory flavors while providing a burst of summer flavors on the plate.”
4. Oven-Roasted Corn On The Cob
When it comes to crab cake sides, oven-roasted corn on the cob is a classic choice that never disappoints. The natural sweetness of corn complements the savory flavors of crab cakes perfectly.
To prepare oven-roasted corn on the cob, start by preheating your oven to 400°F (200°C). Peel back the husks of the corn, but leave them attached at the stem end. Remove the silk from the corn and brush it with melted butter. Sprinkle with salt and pepper, and re-wrap the husks around the corn.
Place the wrapped corn on a baking sheet and roast in the preheated oven for about 20 minutes or until the corn is tender and lightly golden. The husks will help steam the corn, resulting in juicy and flavorful kernels.
Once the corn is cooked, you can serve it as is, or for an extra touch of flavor, you can brush it with a tangy remoulade sauce. The remoulade sauce, typically made with mayonnaise, lemon juice, mustard, herbs, and spices, adds a zesty kick to the sweet corn.
Oven-roasted corn on the cob is a simple yet perfectly satisfying side dish for crab cakes. Its sweet and juicy kernels bring a burst of freshness to the plate, enhancing the overall seafood experience.
5. Quinoa Salad With Carrots And Sugar Snap Peas
For a nutritious and protein-packed side dish, a quinoa salad with carrots and sugar snap peas is an excellent choice to accompany your crab cakes. This vibrant salad brings a crunchy texture, bright colors, and refreshing flavors to the table.
To prepare the quinoa salad, cook quinoa according to package instructions. Once cooked and cooled, fluff the quinoa with a fork and transfer it to a large mixing bowl.
Add finely chopped carrots, thinly sliced sugar snap peas, and any other desired vegetables such as red bell peppers or radishes. These additions bring a satisfying crunch and add pops of color to the salad.
To balance the flavors, dress the salad with a tangy vinaigrette made by whisking together lemon juice, olive oil, honey, salt, and pepper. The lemon juice adds brightness, while the honey provides a touch of sweetness. Toss the salad thoroughly, ensuring that all the ingredients are well coated with the dressing.
For an extra layer of flavor and texture, consider adding some toasted nuts or seeds to the salad. Sliced almonds or pumpkin seeds work particularly well, bringing a delightful crunch and nuttiness to each bite.
The quinoa salad with carrots and sugar snap peas not only provides a nutritious and filling option but also complements the delicate flavors of crab cakes while adding a refreshing and vibrant element to the meal.
– Quinoa salad with carrots and sugar snap peas
– Cook quinoa and fluff with a fork
– Add finely chopped carrots and thinly sliced sugar snap peas
– Dress with a tangy vinaigrette made of lemon juice, olive oil, honey, salt, and pepper
– Toss thoroughly to ensure all ingredients are well coated
– Consider adding toasted nuts or seeds
– Complements the flavors of crab cakes
– Adds refreshing and vibrant element to the meal
6. Tangy Potato-Green Bean Salad With Lemon-Dill Vinaigrette
A tangy potato-green bean salad with a lemon-dill vinaigrette is a delightful side dish that perfectly complements the richness of crab cakes.
To start, boil potatoes until tender, then cut them into bite-sized pieces. Meanwhile, blanch the green beans in boiling water until crisp-tender, then plunge them into ice water to stop the cooking process and preserve their bright green color.
In a large bowl, combine the potatoes and green beans. To add tanginess and brightness, dress the salad with a lemon-dill vinaigrette. This refreshing vinaigrette is made by whisking together lemon juice, Dijon mustard, olive oil, dill, salt, and pepper. The lemon juice brings acidity, while mustard adds a hint of tanginess. The dill contributes a lovely herbaceous flavor that pairs well with seafood.
To enhance the texture and taste of the salad, you can also add some thinly sliced red onions or chopped fresh herbs like parsley. These additions provide a slight bite and bring additional layers of fresh flavor to the dish.
The tangy potato-green bean salad with a lemon-dill vinaigrette brings a burst of freshness and tanginess to your meal. It balances the richness of the crab cakes and adds an enticing element of crunch and vibrancy.
– Boil potatoes until tender
– Blanch green beans in boiling water, then plunge into ice water
– Combine potatoes and green beans in a large bowl
– Make a lemon-dill vinaigrette by whisking together lemon juice, Dijon mustard, olive oil, dill, salt, and pepper
– Dress the salad with the vinaigrette
– Consider adding thinly sliced red onions or chopped fresh herbs like parsley for added texture and flavor
7. Three-Bean Pasta Salad
For a satisfying and protein-packed side dish, a three-bean pasta salad is a perfect choice to accompany crab cakes. This salad combines the heartiness of beans with the lightness of pasta, resulting in a balanced and filling accompaniment.
To make the three-bean pasta salad, start by cooking your preferred pasta shape according to package instructions. Once cooked, drain the pasta and rinse it with cold water to cool it down.
Next, combine different types of beans such as:
- Kidney beans
- Chickpeas
- Green beans
Mix these beans in a large bowl to provide a combination of flavors and textures. The kidney beans add creaminess, the chickpeas offer a slightly nutty taste, and the green beans contribute a fresh and crunchy element.
To add some freshness and balance to the salad, include diced bell peppers, cherry tomatoes, and thinly sliced red onions. These colorful and vibrant vegetables contribute additional layers of flavor and a pleasant crunch.
To bring everything together, dress the salad with a tangy vinaigrette made from:
- Lemon juice
- Olive oil
- Dijon mustard
- Garlic
- Salt
- Pepper
The dressing ties all the flavors together while providing an acidic and flavorful coating for the beans and pasta.
Tip: Make the vinaigrette in advance to allow the flavors to meld together.
The three-bean pasta salad is a versatile and satisfying dish that pairs well with crab cakes. It brings a combination of textures, flavors, and nutrients, elevating your seafood experience to new heights.
- Enjoy this delicious and nutritious side dish!
8. Lemon Vinaigrette Pasta Salad With Field Peas
A lemon vinaigrette pasta salad with field peas is a refreshing and vibrant side dish that complements crab cakes perfectly.
Start by cooking your preferred pasta shape until al dente. Drain the pasta and rinse it with cold water to cool it down.
In a large bowl, combine the cooked pasta with blanched field peas. Field peas have a tender texture and sweet, nutty flavor that pairs wonderfully with seafood. They also add a delightful pop of color to the salad.
To enhance the flavors, dress the salad with a tangy lemon vinaigrette. Whisk together fresh lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to create a vibrant and zesty dressing. The lemon juice provides a refreshing acidity, while the mustard adds a hint of tanginess. The honey helps balance the acidity and brings a touch of sweetness to the dish.
To further elevate the salad, add some thinly sliced red bell peppers, chopped fresh herbs like basil or parsley, and crumbled feta cheese. These additions contribute additional layers of freshness, texture, and a burst of savory flavors.
The lemon vinaigrette pasta salad with field peas brings a taste of summer to your crab cake meal. Its light and zesty flavors, combined with the creaminess of the field peas, create a refreshing and satisfying combination.
9. Carrot Soup With Pea Pesto
Carrot soup with pea pesto provides a smooth and velvety accompaniment to your crab cakes. This vibrant soup is not only visually appealing but also packed with flavors that enhance your seafood experience.
To prepare the carrot soup:
- Sauté diced onions and garlic until translucent.
- Add chopped carrots, vegetable broth, and a pinch of thyme or desired herbs.
- Simmer the mixture until carrots are tender.
- Blend the mixture until smooth for a silky soup with a vibrant orange color and a subtle sweetness from the carrots.
To elevate the soup further, top it with a vibrant pea pesto:
- Blend thawed frozen peas with basil, lemon juice, Parmesan cheese, garlic, salt, and pepper until smooth.
- This pea pesto adds a burst of freshness, vibrant color, and herbaceous flavors to the carrot soup.
The combination of the creamy carrot soup and the zesty pea pesto creates a delightful contrast in flavors and textures. It offers a light yet flavorful option to accompany your crab cakes, adding a splash of color to the plate.
10. Baked Zucchini Fries
For a healthier alternative to traditional french fries, consider serving baked zucchini fries with your crab cakes. These crispy and flavorful fries are a guilt-free way to enjoy a side dish without sacrificing taste.
To make zucchini fries, start by preheating your oven to 425°F (220°C). Cut zucchini into thin, fry-like strips. In a bowl, combine breadcrumbs with grated Parmesan cheese, garlic powder, dried herbs like oregano or basil, salt, and pepper. Dip each zucchini strip into beaten eggs, then coat them in the breadcrumb mixture. Place the coated zucchini fries on a baking sheet lined with parchment paper and bake for about 15-20 minutes or until golden brown and crispy.
The baked zucchini fries offer a satisfying crunch on the outside, revealing tender and flavorful zucchini on the inside. They are a perfect complement to the rich and decadent taste of crab cakes. Serve them with a side of tangy remoulade sauce or a zesty tomato salsa for dipping, adding an extra layer of flavor and enhancing the overall seafood experience.
To summarize, these delicious crab cake sides truly shine when it comes to enhancing your seafood experience. Consider pairing your crab cakes with mayo-free potato salad with pickled onions, asparagus with cheese sauce and herb breadcrumbs, grilled baby zucchini and tomato salad with charred sourdough bread, oven-roasted corn on the cob, quinoa salad with carrots and sugar snap peas, tangy potato-green bean salad with lemon-dill vinaigrette, three-bean pasta salad, lemon vinaigrette pasta salad with field peas, carrot soup with pea pesto, and baked zucchini fries. Each side dish brings its unique flavors, textures, and vibrancy to the table, complementing the delicate taste of crab cakes while adding a burst of freshness, tanginess, and crunch. Whether you choose to combine multiple sides or focus on one, these options will undoubtedly take your seafood experience to new heights.
- Baked zucchini fries: crispy and flavorful guilt-free alternative to traditional french fries
- Pairing options: mayo-free potato salad with pickled onions, asparagus with cheese sauce and herb breadcrumbs, grilled baby zucchini and tomato salad with charred sourdough bread, oven-roasted corn on the cob, quinoa salad with carrots and sugar snap peas, tangy potato-green bean salad with lemon-dill vinaigrette, three-bean pasta salad, lemon vinaigrette pasta salad with field peas, carrot soup with pea pesto
- Enhances the delicate taste of crab cakes while adding freshness, tanginess, and crunch to the seafood feast.
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You may need to know these questions about crab cake sides
What side goes with crab cakes?
When it comes to pairing side dishes with crab cakes, there are several options that can complement the flavors of the seafood. One option is a fresh corn salad, which can provide a refreshing and slightly sweet contrast to the savory crab cakes. Another option is grilled asparagus, which adds a delightful crunch and earthy flavor that pairs well with the delicate taste of the crab. Ultimately, the choice of side dish will depend on personal preferences and desired flavor combinations.
What do you serve on a crabcake?
Enhance the flavor of your crabcake by serving it with tangy Russian dressing, a perfect compliment to the cold Baltimore-style crab cakes. Another option is to add a kick of spiciness with horseradish cream, which can be created by combining sour cream, mayonnaise, and horseradish. Alternatively, you can take a refreshing twist by serving the crabcake with gazpacho or incorporate it into a po’ boy sandwich. For a fun and versatile option, try shaping the crabcake into burgers or sliders. If you’re looking for a lighter option, consider serving the crabcake in a salad. Lastly, for a unique and sweet-tangy twist, pair the crabcake with a mango puree.
What do you serve with crab Imperial?
To truly complement the flavor of crab imperial, consider serving it with a side of fresh and vibrant lemon-dressed arugula. The peppery arugula will provide a delightful contrast to the rich and creamy crab dish. Additionally, for a satisfying balance, a side of buttery and crispy garlic bread would perfectly round out the meal, giving you a delightful combination of flavors and textures.
How many crab cakes per person?
When considering the serving size of these delectable crab cakes, it is recommended to provide two as a main meal and one as an appetizer for each person. The generous portions ensure that both appetites and cravings are satisfactorily fulfilled. Whether enjoyed as a tantalizing starter or a satisfying main course, these crab cakes are certain to leave taste buds dancing with delight.
Reference source
https://www.allrecipes.com/gallery/side-dish-recipes-for-crab-cakes/
https://www.foodandwine.com/lifestyle/8-ways-serve-crab-cakes
https://www.askchefdennis.com/maryland-jumbo-lump-crab-imperial/
https://www.mainelobsternow.com/blog/lobster-side-dishes
