New England Crab Cakes

Francine Lizotte


Crunchy, tasty with just the right balance of seasoning, these Crab Cakes are absolutely fabulous! This is a great recipe you can enjoy all year long...


☆☆☆☆☆ 0 votes

6 cakes
15 Min
6 Min
Stove Top


  • 1 lb
    crab meat, drained and shells picked
  • 1 large
    free-run egg, beaten
  • 2 Tbsp
  • 2 Tbsp
    green onions, finely sliced
  • 1 Tbsp
  • 1/2 Tbsp
    freshly squeezed lemon juice
  • 1/2 - 1 tsp
    hot sauce such as cholula®, or more to taste
  • 1/4 tsp
    worcestershire sauce
  • 1/4 tsp
    old bay seasoning
  • 1 c
    panko bread crumbs, divided
  • 1/4 c
    olive oil
  • 2 Tbsp
    clarified butter
  • 3-4 large
    lemon wedges,for serving

How to Make New England Crab Cakes


  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
  5. To view this recipe on YouTube, click on this link >>>>

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About New England Crab Cakes

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