Nutrition facts and Weight Watchers points for Crab Cake from Yard House.
Yard House Crab Cake Calories
There are 1640 calories in Crab Cake.
Crab Cake Nutrition Facts
| Serving Size | 1 Serving | |
| Calories | 1640 | |
| Calories From Fat | 1050 | |
| Amount Per Serving | % Daily Value* | |
| Total Fat | 117g | 180% |
| Saturated Fat | 29g | 145% |
| Trans Fat | ? | |
| Cholesterol | 285mg | 95% |
| Sodium | 1100mg | 46% |
| Total Carbohydrates | 95g | 32% |
| Dietary Fiber | 9g | 36% |
| Sugars | 19g | |
| Protein | 44g | 88% |
| Vitamin A | ? | |
| Vitamin C | ? | |
| Calcium | ? | |
| Iron | ? | |
*All percent daily value figures are based on a 2,000 calorie diet.
Nutritional information source: Yard House
Yard House Crab Cake Allergens
We are working on getting the allergen information for this item.
Yard House Crab Cake Ingredients
We are working on getting the ingredients for this item.
Why are they called crab cakes?
While many folk had been using crab in their recipes, combining the meat with spices and breadcrumbs or crackers, the term “crab cake” was first coined by Crosby Gaige in the 1930s. In his cookbook titled, New York World’s Fair Cook Book, he finally gave the popular recipe a name: “Baltimore Crab Cakes”.
Where do crabcakes come from?
Experts think the crab cake began as a creation of Native Americans in the Chesapeake Bay region. The removal of meat from crab shells by hand is the same process used today. There are historians who believe the crab cake was one of the first Native American dishes adopted by European colonists.
What are the two types of crab cakes?
Two Styles of Crab Cake
When it comes to Maryland-style crab cakes, two predominant types are the most well-known. These are the boardwalk style and restaurant style. The restaurant style is also known as the gourmet style and does not rely on breading; at the very least, it’s not supposed to.
What kind of crab is used in crab cakes?
Jumbo lump crabmeat
So, what type of crabmeat should you use to make your crab cakes? Jumbo lump crabmeat is generally the choice of crab cake purists. That’s why Cameron’s jumbo lump Maryland crab meat is perfect when you’re making crab cakes at home. The regular lump crabmeat is more delicate and requires less binding for the cakes.
What’s the difference between crab cakes?
Restaurant style cakes are more gourmet and are made with large chunks of crab meat so it the crab is the main focus. Boardwalk style cakes are filled with smaller chunks of crab, egg, breadcrumbs, and seasoning- Old Bay, of course.
What makes a Maryland crab cake different?
A true Maryland crab cake has discernible pieces of crab. It’s made with just enough filler to hold it together, and it has a sweet crab flavor. Long ago, when I first started making crab cakes, I took cues from the pros and from friends who hail from the Chesapeake Bay region, where blue crab is king for crab cakes.