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!

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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 tbsp unsalted butter, ½ cup onion, ½ cup red bell pepper, 2 cloves garlic, 2 tbsp 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 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 tbsp capers, 2 tsp hot sauce, 2 tsp 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. Working one at a time, place a cake 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

NOTE: Watch the video in the recipe card for visual guidance.

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