Crab Cake Nutrition

Friday, January 11, 2013

Crab cakes are a decadent appetizer before a meal or a very satisfying meal on its own. They are mostly made with fresh crab meat and formed into patties for frying or grilling. The most popular crab cake is the Baltimore or Maryland crab cakes that use blue crabs found on the Atlantic Coast of Canada and the US.

Depending on how the crab cake is made really determines the nutrition of the crab cakes. If they are home made you can substitute a lot of ingredients to suit your needs.

Nutritional information about crab cakes

Cholesterol is found in all shellfish including crab meat. This cholesterol is called dietary cholesterol and is very unhealthy to consume as it leads to fatty build up in arteries and can lead to heart troubles. Crab is a lean meat with out a lot of fat but also a high protein source with omega 3 fatty acids. Crabs provide a delicious choice in meat to consume but should be eaten in moderation.

Fat is often used in crab cakes in the form of mayonnaise which is very high in saturated fats. There are some other low fat options of mayonnaise to use which reduce the saturated fat content but it is still a very high in this fat. Another reason that crab cakes are high in fat is that they are mostly always fried or deep fried which increases the fat content. If you are making crab cakes at home try grilling the crab cakes, instead of frying. If frying is your preferred method use olive oil which is still high in fat but it isn’t saturated fat.

Salt is also a big contribution to crab cakes, but try using less salt in the recipe if making them at home.

There is small amount of vegetables in crab cakes traditionally but it might be a good idea to include some finely chopped celery, peppers or carrots to the recipe. Vegetables are high in fiber and are a great filler to bulk up the crab cakes and provide a nice taste to them.

Real crab meat is always the best choice for crab cakes. Imitation crab is a white fish meat and isn’t crab so it shouldn’t be used to make crab cakes. Canned crab is also not recommended for crab cakes but is a better alternative than imitation crab. There are also more calories in imitation crab than crab meat. Imitation crab has 81 calories and real crab has 71 calories per 3 ounces.

During pregnancy crab cakes are safe to eat, especially if they are made with fresh crab not canned crab. There is little mercury in crabs and shellfish, but of course everything in moderation.

Crab meat is essentially pretty health as it has the protein and omega 3 fatty acids found in fish but crab cakes are high on the calorie intake scale. So when making Maryland style crab cakes try a few alternatives to mayonnaise, salt and the method of cooking them.