Best New England Crab Cakes Recipes

NEW ENGLAND CRAB CAKES

Steps:

• In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
• Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

NEW ENGLAND CRAB CAKES

Steps:

• Stir together egg, mayo, dijon mustard, butter, parsley, dry mustard, Old Bay seasoning, salt and pepper in a mixing bowl until smooth.
• Add crabmeat and stir to combine.
• Shape mixture into 8 patties.
• Roll patties in breadcrumbs and set aside until cooking.
• Heat oil about 1-inch deep in a large skillet or frypan, and fry several crab cakes at a time (being sure not to crowd), until they are light golden and crispy.
• Drain on paper toweling and keep warm while cooking the rest.
• Serve them hot with lemon wedges and tartar sauce, if desired.

NEW ENGLAND CRAB CAKES

Steps:

• In a medium bowl, combine crabmeat, egg, mayo, green onions, milk, lemon juice, hot sauce, Worcestershire sauce, and Old Bay Seasoning. Mix the ingredients before adding ½ cup of panko; stir until completely incorporated. Divide crab mixture into 6 equal parts and form patties. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours.
• A few hours later, place the remaining panko in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in bread crumbs; transfer to a plate.
• In a medium skillet over medium-high heat, add oil and clarified butter. When hot but not smoking, place crab cakes and cook for 3 minutes per side or until golden brown. When cooked, transfer them on a plate lined with paper towel to absorb any excess grease.
• Serve crab cakes with rémoulade sauce and a couple lemon wedges. Makes 6 cakes.

NEW ENGLAND CRAB CAKES

Steps:

• 1. In a medium bowl, combine crabmeat, egg, mayo, green onions, milk, lemon juice, hot sauce, Worcestershire sauce, and Old Bay Seasoning. Mix the ingredients before adding ½ cup of panko; stir until completely incorporated. Divide crab mixture into 6 equal parts and form patties. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours.
• 2. A few hours later, place the remaining panko in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in bread crumbs; transfer to a plate.
• 3. In a medium skillet over medium-high heat, add oil and clarified butter. When hot but not smoking, place crab cakes and cook for 3 minutes per side or until golden brown. When cooked, transfer them on a plate lined with paper towel to absorb any excess grease.
• 4. Serve crab cakes with rémoulade sauce and a couple lemon wedges. Makes 6 cakes
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NEW ENGLAND CRAB CAKES RECIPE

Steps:

• 1.In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes. 2.Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.