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New England-Style Crab Cakes
5 from 12 votes

New England-Style Crab Cakes

New England-Style Crab Cakes feature lump crabmeat combined with toasted panko breadcrumbs, sautéed onion and red bell pepper, and a flavorful mix of mayonnaise, eggs, vinegar, Dijon mustard, capers, hot sauce, and Worcestershire sauce. The mixture is chilled, formed into patties, coated with toasted breadcrumbs, then fried and optionally baked to achieve a crisp exterior. Served with lemon wedges and tartar sauce, they offer a delicate crab flavor balanced with savory and tangy notes.

Prep Time
15 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings: 4
Calories: 569 kcal

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

    Cup of Yum
  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Place the oil in a sturdy skillet and heat over medium-high heat until a thermometer reaches 350°F.
  8. Working in batches, fry the crab cakes until golden and crispy all over, about 4 minutes, flipping halfway through.
  9. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 569

% 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.