Real Recipes From Real Home Cooks ®

new england crab cakes

Recipe by
Francine Lizotte
Surrey South, BC

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...

yield 6 cakes
prep time 15 Min
cook time 6 Min
method Stove Top

Ingredients For new england crab cakes

  • 1 lb
    crab meat, drained and shells picked
  • 1 lg
    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 lg
    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 >>>>