Crispy New England-Style Crab Cakes
Experience the delightful flavors of the coast with our Crispy New England-Style Crab Cakes! Bursting with tender crabmeat and complemented by a medley of fresh ingredients, these cakes are crispy on the outside and rich on the inside. Ideal for a cozy dinner or entertaining guests, they are quick to prepare yet offer a taste of gourmet dining. Serve with zesty rémoulade sauce and lemon wedges to elevate this dish. Perfect for any occasion, these crab cakes will leave everyone asking for seconds!
N/A
Servings
160
Calories
13
Ingredients
Ingredients
Crabmeat
1 lb (drained and shells picked)
Large Egg
1 (beaten)
Mayonnaise
2 tablespoons
Green Onions
2 tablespoons (finely sliced)
Milk
1 tablespoon
Lemon Juice
1/2 tablespoon
Hot Sauce
1/2 teaspoon (or to taste)
Worcestershire Sauce
1/4 teaspoon
Old Bay Seasoning
1/4 teaspoon
Panko Breadcrumbs
1 cup (divided)
Olive Oil
1/4 cup
Clarified Butter
2 tablespoons
Lemon Wedges
6 (for serving)
Instructions
1
1. In a medium bowl, gently fold together the drained crabmeat, beaten egg, mayonnaise, finely sliced green onions, milk, lemon juice, hot sauce, Worcestershire sauce, and Old Bay Seasoning until just combined. Be careful not to break up the crabmeat too much.
2
2. Stir in ½ cup of panko breadcrumbs until the mixture is fully combined. Divide the mixture into 6 equal portions and shape each portion into a patty.
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3. Cover the formed patties with plastic wrap and refrigerate for at least 6 to 8 hours to firm up. This will help them hold their shape during cooking.
4
4. A few hours before cooking, place the remaining ½ cup of panko breadcrumbs in a shallow dish. Remove the patties from the refrigerator and coat each one evenly in breadcrumbs, then transfer to a plate.
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5. In a medium skillet, heat the olive oil and clarified butter over medium-high heat. When hot but not smoking, carefully place the crab cakes in the skillet.
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6. Cook the crab cakes for about 3 minutes on each side or until they are golden brown and crispy. Handle them gently to avoid breaking them apart.
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7. Once cooked, transfer the crab cakes to a plate lined with paper towels to absorb any excess grease.
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8. Serve warm with rémoulade sauce and lemon wedges on the side for a burst of brightness.
Nutrition Information
11g
Fat
9g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in these crab cakes?
The main ingredient is 1 lb of drained and shell-picked crabmeat.
How long do the crab cakes need to refrigerate?
The patties should be refrigerated for at least 6 to 8 hours to firm up before cooking.
How many servings does this recipe provide?
This recipe makes 6 equal portions or patties.
What type of breadcrumbs are used?
Panko breadcrumbs are used both inside the mixture and for the outer coating.
What are the nutritional values per serving?
Each serving contains approximately 160 calories, 11g of fat, 9g of carbohydrates, and 9g of protein.
What seasoning gives these a classic New England flavor?
Old Bay Seasoning is used to provide the traditional coastal flavor.
How are the crab cakes cooked?
They are pan-fried in a skillet with olive oil and clarified butter over medium-high heat for about 3 minutes per side.
What should I serve with these crab cakes?
They are best served with zesty remoulade sauce and fresh lemon wedges.
Why is refrigeration important for this recipe?
Refrigeration helps the patties firm up so they hold their shape and do not break apart during the frying process.
Can I adjust the spiciness?
Yes, you can adjust the amount of hot sauce used to suit your taste preferences.
What kind of egg is required?
One large beaten egg is used as a binder for the crabmeat mixture.
Is there dairy in this recipe?
Yes, the recipe contains one tablespoon of milk and two tablespoons of clarified butter.
How much oil is needed for frying?
The recipe calls for 1/4 cup of olive oil combined with clarified butter.
What is the texture of these crab cakes?
They are designed to be crispy on the outside while remaining tender and rich on the inside.
What is the preparation for the crabmeat?
The crabmeat should be drained and carefully picked to ensure no shells remain.
How much mayonnaise is used?
The recipe requires 2 tablespoons of mayonnaise.
What kind of onions are used?
Two tablespoons of finely sliced green onions are included in the mixture.
How much lemon juice is in the mixture?
The mixture includes 1/2 tablespoon of lemon juice.
What is the role of Worcestershire sauce here?
A 1/4 teaspoon of Worcestershire sauce is added to enhance the savory depth of the cakes.
How should I handle the crabmeat when mixing?
You should gently fold the ingredients together to avoid breaking up the tender crabmeat lumps.
When do I apply the final breadcrumb coating?
A few hours before cooking, remove the chilled patties and coat them in the remaining 1/2 cup of panko.
What temperature should the skillet be?
The skillet should be heated over medium-high heat until the oil and butter are hot but not smoking.
How do I remove excess grease after frying?
Transfer the cooked crab cakes to a plate lined with paper towels to absorb any extra oil.
Are these suitable for guests?
Yes, their gourmet taste and presentation make them ideal for entertaining or cozy dinners.
How much Old Bay seasoning is needed?
The recipe uses 1/4 teaspoon of Old Bay Seasoning.
Can these be prepared quickly?
The mixing and cooking are quick, but remember to account for the 6-8 hours of refrigeration time.
What color should the finished cakes be?
They should be cooked until they are golden brown and crispy on both sides.
Is clarified butter necessary?
Clarified butter is used for its higher smoke point and rich flavor, paired with olive oil.
How many lemon wedges are suggested for serving?
The recipe suggests serving with 6 lemon wedges, one for each cake.
What category of cuisine does this fall under?
This is a seafood dish specifically categorized as New England-style cuisine.