Vegetables to Serve With Crab Cakes

Updated April 17, 2017

Once you have decided to cook a batch of crab cakes for dinner, you need to figure out what veggies to serve with them. If you have a passion for very spicy crab cakes or prefer a mild taste, your choice of veggies and spices will vary. Whether you serve your accompanying vegetables raw, steamed, pickled or roasted, choose those that will complement the crab cakes and add colour, texture and taste.

Roasted or Grilled Vegetables

Fire up the barbecue or roast an assortment of vegetables in the oven to accompany your succulent crab cakes. Get creative and try a variety of veggies such as fennel bulbs, asparagus, zucchini, yellow-neck squash, leeks, carrots and onions. Colourful and mildly seasoned vegetables complement spicy crab cakes. Season the veggies with salt, pepper and a touch of balsamic vinegar and roast until tender.

Pickled Vegetables

Prepare some hot and tart pickled vegetables with your crab cakes. Include baby carrots, chopped onions and fresh jalapeƱo peppers with the seeds removed. Combine the veggies with oil and cider vinegar. Spice up with a Cajun seasoning mix, garlic salt and black pepper. Cook for approximately two hours. Add already thawed corn, peas and green beans. Refrigerate until serving. These strong and pungent vegetables will add flavour to mildly seasoned crab cakes, and the plate will come alive with the bright colours.

Raw Veggies

Round up an assortment of greens such as baby arugula, baby spinach, watercress, parsley leaves and cilantro and toss with a vinaigrette of olive oil, lemon juice, oregano, basil, salt and pepper. Raw cucumber and tomato salad combined with sour cream and dill is another veggie selection that adds a fresh and mild flavour to accompany your crab cakes. Cabbage slaw with onions and colourful peppers or broccoli in mayo and vinegar adds a piquant taste to mildly spiced crab cakes..

Potatoes and Corn

Ears of barbecued corn on the cob make an easy vegetable to serve while you are preparing your crab cakes. Corn seasoned with salt and pepper is a mild tasting vegetable to serve with hot, spicy crab cakes. Canned or frozen corn can substitute for fresh ears. Try some mashed sweet or white potatoes to accompany spicier crab cakes. The smooth, soft texture will complement crunchy crab cakes. Make potato salad with cubes of cooked potatoes -- skins intact -- and spring onions, celery, red peppers and cooked bacon. Season with rosemary, garlic, basil and tarragon and combine with olive oil and vinegar dressing. This spicy potato salad will go well with crab cakes that are sparsely seasoned.

Cite this Article A tool to create a citation to reference this article Cite this Article

About the Author

Carol Stanley has been a writer and speaker for over 30 years. She has written for several Arizona publications including the "Arizona Republic." She attended the University of California-Los Angeles and the University of Arizona. She authored the book "For Kids 59.99 & Over," among other publications.