New England-Style Crab Cakes
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
4
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Calories
569 kcal
New England-Style Crab Cakes
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New England-Style Crab Cakes are crispy on the outside and creamy and crabby on the inside. The flavor profile is spot-on and not overly fishy tasting. The homemade tartar sauce is easy and puts them over the top!
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Ingredients
- 2¼ cups panko breadcrumbs divided
- 2 tablespoon unsalted butter
- ½ cup onion finely chopped
- ½ cup red bell pepper seeded and finely chopped
- 2 cloves garlic minced
- 2 tablespoon Italian flat-leaf parsley fresh, chopped, plus more for garnish
- 5 eggs divided
- ½ cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon capers drained
- 2 teaspoon hot sauce ie, Tabasco
- 2 teaspoon Worcestershire sauce
- 1 lb lump crabmeat drained and picked over
- salt and pepper
- vegetable oil for frying
- Lemon wedges for garnish
- tartar sauce for serving
Instructions
- Preheat oven to 375°F.
- Sprinkle 2 cups of the Panko breadcrumbs over a baking sheet. Toast the breadcrumbs for 4 to 6 minutes, or until golden, stirring halfway through. Transfer to a bowl and set aside.
- Melt the butter in a medium saucepan over medium heat. Add the onion and red bell peppers and cook, stirring often, until soft, about 4 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Stir in the parsley and set aside to cool.
- In a large bowl, add 2 eggs and lightly beat them. Add the mayonnaise, vinegar, mustard, capers, hot sauce, Worcestershire sauce, crab meat, ¼ cup Panko breadcrumbs (un-toasted), and onion/pepper mixture. Add ½ teaspoon salt and pepper, each. Use your hands, or a wooden spoon to mix until combined. Cover with plastic wrap and refrigerate for 15 to 30 minutes.
- Place the toasted breadcrumbs in a shallow bowl. In a different bowl, add the remaining 3 eggs plus about 1 tablespoon of tap water and mix until combined.
- Form 3 to 4 oz crab cakes with your hands. Place in the egg wash and flip to cover. Gently shake off excess egg. Dredge the crab cake in the breadcrumbs. Place on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes. (If longer, cover with plastic wrap for up to 5 hours).
- Place the oil in a sturdy skillet and heat over medium-high heat until a thermometer reaches 350°F.
- Working in batches, fry the crab cakes until golden and crispy all over, about 4 minutes, flipping halfway through.
- Serve at once with lemon wedges and tartar sauce. Garnish with chopped parsley, if desired.
Equipments used:
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- The crab cakes can be breaded and kept covered (with plastic wrap) in the fridge for up to 5 hours before frying them.
- Reheat leftovers in a 325°F oven (covered) for 15 to 20 minutes.
- The crab cakes can be frozen for up to several months. Thaw and cook as instructed.
Nutrition Information
Show Details
Calories
569kcal
(28%)
Carbohydrates
29g
(10%)
Protein
33g
(66%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
12g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
279mg
(93%)
Sodium
1642mg
(68%)
Potassium
490mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1112IU
(22%)
Vitamin C
36mg
(40%)
Calcium
164mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 29g | 10% |
| Protein | 33g | 66% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 279mg | 93% |
| Sodium | 1642mg | 68% |
| Potassium | 490mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1112IU | 22% |
| Vitamin C | 36mg | 40% |
| Calcium | 164mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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