Crab Cake Vs Deviled Crab: Who Will Win?

Crab cakes and deviled crabs, two beloved seafood delicacies, have sparked a heated debate among seafood enthusiasts. While both dishes share a common ingredient—crabmeat—their preparation, flavors, and textures differ significantly. This blog post will delve into the depths of the crab cake vs deviled crab debate, exploring their unique characteristics and helping you determine which one reigns supreme.

Crab Cakes: A Golden Delight

Crab cakes, a staple of seafood restaurants, are patties made from fresh or canned crabmeat combined with a binder and seasonings. They are typically fried until golden brown, creating a crispy exterior and a tender, succulent interior. The crabmeat’s natural sweetness shines through, complemented by the savory seasonings, making crab cakes a flavorful treat.

Pros:

• Crispy texture
• Generous portions of crabmeat
• Versatile, can be served as an appetizer, main course, or sandwich

Cons:

• Can be greasy
• May contain fillers

Deviled Crabs: A Savory Surprise

Deviled crabs, on the other hand, are a combination of crabmeat, mayonnaise, mustard, and seasonings stuffed into crab shells. They are baked until bubbly and browned, resulting in a creamy, tangy filling enveloped in a crispy shell. The blend of flavors creates a complex and satisfying dish that will tantalize your taste buds.

Pros:

• Rich, creamy filling
• Unique presentation in crab shells
• Easy to prepare

Cons:

• Smaller portions of crabmeat
• May be heavy on mayonnaise

The Battle of the Crabs: Key Differences

Ingredients:

• Crab Cakes: Fresh or canned crabmeat, bread crumbs, eggs, seasonings
• Deviled Crabs: Crabmeat, mayonnaise, mustard, seasonings

Preparation:

• Crab Cakes: Formed into patties and fried
• Deviled Crabs: Stuffed into crab shells and baked

Texture:

• Crab Cakes: Crispy exterior, tender interior
• Deviled Crabs: Creamy filling, crispy shell

Flavor:

• Crab Cakes: Savory, with a focus on the natural sweetness of crabmeat
• Deviled Crabs: Tangy, creamy, with a blend of flavors

Which Crab Reigns Supreme?

The ultimate winner in the crab cake vs deviled crab debate is a matter of personal preference. Crab cakes offer a satisfying crunch and generous portions of crabmeat, while deviled crabs provide a creamy, tangy experience.

If you prefer a crispy, savory dish with a focus on crabmeat, crab cakes are the perfect choice. If you crave a creamy, tangy treat with a unique presentation, deviled crabs will not disappoint.

The Perfect Pairing: Crab Cake and Deviled Crab Duet

Why choose one when you can have both? A combination of crab cakes and deviled crabs creates a delightful seafood feast that caters to both preferences. Serve the crab cakes as an appetizer and the deviled crabs as a main course, or enjoy them together as a seafood sampler.

Frequently Asked Questions

1. Can I make crab cakes with canned crabmeat?

Yes, canned crabmeat can be used in crab cakes. However, fresh crabmeat will provide a more intense flavor.

2. What is the best binder for crab cakes?

Bread crumbs are a traditional binder for crab cakes, but other options include crackers, panko, or flour.

3. Can I bake deviled crabs instead of frying them?

Yes, deviled crabs can be baked instead of fried. Bake at 350°F for 15-20 minutes, or until bubbly and browned.

4. What can I serve with crab cakes and deviled crabs?

Tartar sauce, remoulade, or lemon wedges are classic accompaniments to crab cakes and deviled crabs. A side of coleslaw or potato salad also complements these dishes well.

5. Can I freeze crab cakes and deviled crabs?

Yes, both crab cakes and deviled crabs can be frozen for up to 3 months. Reheat in the oven or microwave before serving.