Crab cakes are a delicious main, but knowing what to serve with them can be difficult. There are dozens of exciting side dishes you can serve with crab cakes. Check out these side dish ideas.
Restaurants usually serve the crab cakes with wedges of lemon and some crackers, potato salad, or fries. But while that’s great, you can certainly spice things up a bit.
All of these dishes are sure to please your guests, so give them a try! With a few additional garnishes, this appetizer becomes a crab cake feast.
There is nothing sweeter and more delicious than the sweet and savory taste of tender crabmeat than some roasted vegetables that have been charred to perfection. So make crab cakes with smoked corn, eggplant, squash, asparagus and grilled onions.
It also brings a lot of color to the board. Good food should not only taste good, it should also look good!
While grilling gives your vegetables a pleasant charm and smoke, caramelizing roasts them and accentuates their natural sweetness.
Roasted vegetables give your crabs a rustic yet elegant look, so preheat your oven if you’re in the mood! It’s simple: sprinkle the vegetables with fresh basil and parsley and put them in the oven. Give them a few minutes to bake and they are ready.
Potatoes go great with crab cakes because they are tender, delicious and filling. If you roast the potatoes, they are even tastier. A tip for harvesting potatoes: Choose a solid variety for a nice crunch – Yukon Gold and Russett potatoes are ideal.
Rinse the potatoes well so you don’t have to peel them. Cut them into small pieces and place them on a baking sheet. Drizzle with extra virgin olive oil and season with your favorite herbs and spices. I add turmeric, oregano, parsley and cilantro. Don’t forget to season with salt and pepper. Roast the potatoes at 300 degrees for 20 minutes and they are ready to use.
If you’re going for the summer vibe that crab cakes evoke, you can take it a step further by pairing them with a refreshing corn salad. I assure you, nothing feels more like summer than the combination of crab cakes and corn.
To serve, mix the corn kernels, basil and shallots and drizzle with a refreshing dressing of salt and vinegar. Imagine a bowl of sweet, crunchy, savory corn salad paired with soft, flaky crab cakes – isn’t that divine?
Speaking of corn: The succotash salad also goes very well with the crab cakes. The combination of corn and lima beans makes for a vibrant, flavorful salad that will complement your dinner of crab cake.
Whether it’s arugula and radishes or mustard greens in a vinaigrette, salad greens are always a great dish to serve with crab cakes. It is light, refreshing and full of health benefits. Not to mention that it is very easy to prepare.
Who said salad greens had to be limited to cabbage and carrots? Make this refreshing side dish even more exciting by adding some color!
To prepare, combine a bag of chopped coleslaw, sunflower seeds and a creamy salad dressing. Drizzle with white vinegar dressing. You can also add a little sugar for sweetness.
Not only does the combination of flavors work well with the crabs, but the bright colors of the ingredients make your plate more appetizing.
Like crab cakes, avocados are rich and creamy. Needless to say, the two flavors go well together.
And you know what makes avocado even more divine? Fry them! Shake your avocado a little and you’ll see the difference. Place the peeled and sliced avocado halves in a pan and fry for 2-3 minutes on one side. Then turn them over and grill for another minute.
And you can take your roasted avocados to another level by adding them to your salad. Combine lettuce, red onion, cherry tomatoes and cilantro and top with grilled avocado slices.
For the dressing, mix the chives, basil, avocado, lime juice, garlic, a little hot sauce, white wine vinegar, extra virgin olive oil, salt and pepper. Pour the dressing over the salad and serve with the crab cakes.
Here’s another colorful salad that goes well with crab cakes. It contains chickpeas, parsley and celery, topped with a spicy lemongrass sauce. It’s crunchy, refreshing, filling and nutritious – everything you could want in a side dish.
Soup always goes well with fried foods. Gazpacho goes well with crab cakes. The cold, sweet and sour soup is a nice contrast to the crunch and richness of the crab cakes.
To prepare the gazpacho, soak the bread in water. Mix the tomatoes with the onions, garlic, celery, cucumbers, peppers, olive oil, lemon juice, coriander, mint leaves, salt, sugar and pepper. That’s it!
But do you know which summer fruits are best in gazpacho? Mango! Mix a few ripe mangoes into your gazpacho mixture and see how incredibly well it goes together with the crab cakes.
Speaking of soup, here’s another one: Corn powder! It’s thick, creamy, sweet and tangy like crab cakes. It’s a milder dish that goes perfectly with the refreshing crab cakes.
This salsa is unlike any other – it uses our favorite summer fruit: Mango. Although salsa is usually paired with chips, it is also delicious with crab cakes. Dip these tender brownies into a bowl of salsa and I guarantee they’ll blow you away.
Another thing I like about mango salsa is that it tastes both spicy and sweet. So it’s up to you to decide if you want to keep it simple or give the jalapeño a tropical twist.
Another great way to flavor crabs is to use a good sauce. And when it comes to crab cakes, remoulade is probably the most popular sauce. But what is it?
Remoulade is a French condiment based on aioli or mayonnaise. It is very similar to tartar sauce, but has a yellower color. Sometimes it is spiced with curry and seasoned with paprika, capers, horseradish and anchovies. It was originally intended to season meat, but has since become a basic sauce for dipping fish cakes in.
For the remoulade sauce, mix the mayonnaise, ketchup, mustard, chopped horseradish, capers, parsley, onion and lemon juice. You can season it with Cajun spices and pepper if you like.
Here’s another healthy option that goes well with crab cakes. You can also add some green jalapenos to give it a nice kick.
Crab cakes look like hamburger cakes anyway. Why don’t you eat them with a fresh bun? You can buy them at your favorite bakery, but it’s more exciting if you bake them yourself.
When it comes to cocktails with crab cakes, a glass of Bloody Mary is the best choice. The flavors of tomatoes, peppers and vodka complement the rich, savory taste of the crab cakes.
Citrus drinks also add a light, summer touch to the meal, so pour your guests a glass of Mojito or Jimlet.
As for the wine, choose one with a lighter flavor to balance the heartiness of the crab cakes. That’s why champagne is a fantastic choice. A medium-bodied white wine, Chardonnay and Pinot Blanc, goes well with this dish.