How To Make New England Crab Cakes

Posted June 18, 2015

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There’s a lot of reasons we love crab cakes. One: they’re made with crab which is one of our absolutely favorite fruits of the sea. Two: they’re packed with ingredients like green onion and red pepper, giving them tons of gorgeous flavors. Three: they’re super easy and look super impressive for any potluck, family dinner or holiday meal. We even like to make them for a weeknight dinner and then freeze the rest to enjoy for months, weeks or, in our case, days to come. Best yet, if you don’t live seaside you can still use canned or frozen crab to pretend like you do! The results are a savory cake that’s bursting with aromas at every crispy bite.

So, watch along with our host as she shows you how to make these delicious, New England inspired crab cakes. Serve with your favorite tartar sauce or a homemade remoulade for a seafood dish you’ll want to dive head first into.

Crab Cakes Recipe:

Ingredients:

½ red pepper, finely diced
¼ cup mayonnaise
3 scallions, thinly sliced
1 large egg, beaten
1 tbsp Dijon mustard
2 tsp lemon juice
1 ½ tsp Old Bay Seasoning
1 pound lump crab meat, picked through for cartilage and shells
1 ¼ cup panko breadcrumbs
¼ tsp kosher salt
1/8 tsp ground black pepper
3 tbsp vegetable oil

Directions:

1. Combine mayo, pepper, scallion, egg, mustard, lemon juice and old bay seasoning in a bowl and combine well with whisk. Add the crab meat, breadcrumbs and salt and pepper and fold everything in being careful not to overmix. Let refrigerate for at least one hour.

2. After one hour, remove crab mixture from refrigerator and form patties as big or small as you wish but making sure to keep them about 1 inch thick.

3. Heat skillet. Add oil and let get very hot. Test with a pinch of flour to see if it’s ready. When ready, add in crab cakes being careful not to overcrowd. Fry them for about 4-5 minutes per side or until golden brown and crispy. Remove and set aside on a paper towel until ready to serve.