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Crab Cakes- What do you serve with them?

I always struggle with what sides to serve with crab cakes. Potato salad, corn and such is fine in the summer but what do you think makes a yummy crab cake meal?

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  1. I would serve a twice-baked potato and some grilled asparagus. I love goat cheese - and in lieu of the asparagus might do a salad with goat cheese, roasted grape tomatoes, arugula, and red onions.
    I have a wonderful dressing recipe - you toss the tomatoes in the dressing and roast in the oven first.
    I love crab cakes - try serving with a side of a mayo/dijon blend, with some Old Bay to taste - YUM!

    1. Something tasty but generally bland enough to highlight the cakes' flavors. A succotash of green beans and corn with some chopped tomato added, and roasted or crisp-fried potatoes would be good; broiled tomato halves and a green salad would be nice, too. My personal preference for any kind of seafood cake is always breakfast or brunch, with eggs fried or poached and a hash-browns casserole or garlic/cheese grits. As nice as these things are, they don't have the heft to serve as the center of an elaborate meal, but if you wanted to present a multi-course "shore meal" with these cakes, broiled mushrooms with smoked-oyster stuffing, grilled fish and things like that you could certainly have a lot of fun with it.

      1. In summer asian slaw - I've got lot's of recipes if you want some... simple to complex
        In winter stir fry - same for the stir fry (well, not recipes, but some suggestions for flavoring)

        1. any seasonal green (or not) vegetable and a rice pilaf are quite nice with crab cakes.

          1. All of the prior suggestions are great (especially the aparagus and home-made french fries, which are favorites of mine).

            If you're thinking of something else, how about a cucumber or fruit salad, sauteed or fried zucchini, fried okra...

            Maybe some risotto or hush puppies. Biscuits or cornbread...

            If you have access to good tomatoes, how about a caprese salad? That always says "summer" to me, but it's so delicious and would go nicely, I think .

            Mmm, now I'm thinking about crab cakes :)

            1. Personally, I don't think that you have to serve foods according to seasons...if you like potato salad and corn with your crab cakes, why can't you serve it year round? Sure, you may be able to only get fresh corn in summer but why can't you get frozen corn on the cob? If you can eat other corn dishes during other times of the year (which may not be fresh corn) what difference does it really make?

              That said, crab cakes go well with fried potatoes and onions, corn salad, marinated cucumber salad, cole slaw...I worked in a restaurant that served it over rice pilaf with a remoulade and broccoli salad. Hush puppies and/or fried cornbread should be included IMO

              1. perhaps i'm a little boring, but i tend to serve mashed potatoes as a side. i like the yummy creaminess as a contrast.

                agree also with the rec for succotash. i also sometimes do roasted green beans.

                1. I served oven cooked potato wedges that were tossed in olive oil, smoked paprika and toasted onion powder with salt with our crab cake dinner tonight. Costco still had some great fresh white corn (from Mexico, I think), and I also made a red cabbage slaw. Didn't like the new recipe for slaw dressing, but it was still quite tasty. I make my crabcakes a bit spicy, roll them in bread crumb seasoned with more Old Bay, and broil them, so they can stand up to things like rice, asparagus, and seasoned potatoes. I was toying with some kind of bean dish, but didn't have enough time to pull it off.

                  1. When we have crab cakes we don't have sides. We have them on bibb lettuce and a couple of sauces. That's it. Why mess with perfection?

                    1 Reply
                    1. re: Janet

                      I agree. I don't think I'd add a starch, when you've already got breading. I like to service mine on a big mound of dressed frissee.....and a couple of sauces. Perfect....definitely.

                    2. For fall or winter:

                      Cheese grits in the South/Polenta in the North, and a sauteed green (spinach or kale)

                      1 Reply
                      1. a nice sauce is one i started to use for fish tacos, but works with so much more, including crab cakes. i mix mayo, sour cream, lime juice and chipotle in adobo in a blender.

                        mm mmm

                        4 Replies
                        1. re: thew

                          Thanks for all the great suggestions. I haven't decided as it will be a group decision amongst family but this gives me some ideas.

                          1. re: worktime

                            I tend to really like Crab Cakes with a bed of Arugala and some type of citrus dressing. It's really refreshing! Good luck with the cooking.

                            1. re: EggsNBacon42

                              nice name.

                              i like a micogreen salad lightly dressed or a relish salsa with grilled corn, mango and pineapple. spicy remoulade on the side.

                              1. re: BastedEggs

                                I agree- a peppery arugula or watercress salad is a great contrast. The other ideas sound too filling.

                        2. I like a fennel slaw, or even black bean and corn salad with corn bread or a biscuit

                            1. Made right (heavy on the crab), crab cakes are pretty rich, so a good side has both freshness and a little bite to counter that.

                              A thick slice of dead-ripe beefsteak tomato drizzled with a little olive oil and balsamic vinegar is perfect because it combines those qualities. But if you're not right in tomatoes' season of perfection, successful alternatives are a corn-pepper-black bean-red onion salsa, or a vinegar-y cucumber salad.

                              From my notes on the cucumber salad last fall, when I made it to serve with crab cakes: Peeled and seeded cucumber pieces with radishes and thin slivers of red Hungarian Wax peppers in vinegar dressing. Rice vinegar & brown sugar heated until dissolved, poured over pepper slivers, water added, veggies swished around thoroughly in the liquid, add a couple of small ice cubes, cover, and refrigerate for an hour.

                              1. We just put them on a geen salad, dressed with chipotle aioli.