New England-Style Crab Cakes
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Additional Time
1 hr
-
Total Time
1 hr 35 mins
-
Servings
4
-
Calories
569 kcal
New England-Style Crab Cakes
Description
This recipe uses lump crabmeat mixed with a combination of fresh sautéed onion, red bell pepper, garlic, and chopped Italian parsley. Mixing several eggs with mayonnaise, red wine vinegar, Dijon mustard, capers, hot sauce, and Worcestershire sauce creates a well-seasoned, moist binding base. Part of the panko breadcrumbs are toasted to add a crunchy crust after frying the crab cakes. Chilling the crab cake mixture before assembly helps the patties hold together during cooking.
After forming into patties and dredging in toasted breadcrumbs, the cakes are fried in vegetable oil until golden and crisp. Garnishing with fresh lemon wedges and serving with tartar sauce highlights the crab’s sweetness and adds bright, tangy contrasts. The texture is a blend of tender crab meat with a crisp, golden crust. This approach yields crab cakes emblematic of New England style—rich, but not heavy, and with balanced seasoning.
These crab cakes can be prepared ahead and refrigerated covered for up to 5 hours before frying. Leftovers reheat well in a covered 325°F oven for 15 to 20 minutes. They also freeze well for several months if thawed before cooking. The recipe’s video guidance aids in technique, particularly in forming and frying the cakes. This method is suitable for home cooks seeking classic crab cakes with a crispy exterior and tender interior.
Ingredients
- 2¼ cups panko breadcrumbs divided
- 2 tablespoon butter unsalted
- ½ cup onion finely chopped
- ½ cup red bell pepper seeded and finely chopped
- 2 cloves garlic minced
- 2 tablespoon flat-leaf parsley fresh, chopped, plus more for garnish, Italian
- 5 egg 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 crabmeat drained and picked over, lump
- salt
- black pepper
- vegetable oil for frying
- lemon for garnish, wedges
- 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.
Notes
- Chill the formed crab cake mixture covered in the refrigerator for up to 5 hours before frying to help maintain shape.
- Reheat leftovers in a covered 325°F oven for 15 to 20 minutes to preserve texture and moisture.
- Crab cakes can be frozen for several months; thaw completely before cooking using the same method.
- Refer to the recipe video for visual guidance on forming and frying the crab cakes to achieve ideal texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
