New England-Style Crab Cakes

Course: Appetizer / Entree

Cuisine: New England / Seafood

Prep Time: 15

Cook Time: 20

Chill time: 1

Total Time: 1 35

Servings:

Calories: 569kcal

Author: Kris Longwell

New England-Style Crab Cakes are crispy on the outside and creamy and crabby on the inside. The flavor profile is spot-on and not overly fishy tasting. The homemade tartar sauce is easy and puts them over the top!

Print Recipe

Equipment

1 large sturdy skillet 12-inch cast-iron is ideal
Candy thermometer

Ingredients

2¼ cups Panko breadcrumbs divided
2 tablespoon unsalted butter
½ cup onion finely chopped
½ cup red bell pepper seeded and finely chopped
2 cloves garlic minced
2 tablespoon Italian flat-leaf parsley fresh, chopped, plus more for garnish
5 eggs 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 lump crabmeat drained and picked over
salt and pepper
vegetable oil for frying
lemon wedges for garnish
tartar sauce for serving

Instructions

Preheat oven to 375°F.
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.
2¼ cups Panko breadcrumbs
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.
2 tablespoon unsalted butter, ½ cup onion, ½ cup red bell pepper, 2 cloves garlic, 2 tablespoon Italian flat-leaf parsley
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 eggs, ½ cup mayonnaise, 1 tablespoon red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon capers, 2 teaspoon hot sauce, 2 teaspoon Worcestershire sauce, 1 lb lump crabmeat, salt and pepper
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.
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).
Place the oil in a sturdy skillet and heat over medium-high heat until a thermometer reaches 350°F.
vegetable oil
Working in batches, fry the crab cakes until golden and crispy all over, about 4 minutes, flipping halfway through.
Serve at once with lemon wedges and tartar sauce. Garnish with chopped parsley, if desired.
lemon wedges, tartar sauce

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The crab cakes can be breaded and kept covered (with plastic wrap) in the fridge for up to 5 hours before frying them.

Reheat leftovers in a 325°F oven (covered) for 15 to 20 minutes.

The crab cakes can be frozen for up to several months. Thaw and cook as instructed.

Nutrition