New England Style Crab Cakes

These New England Style Crab Cakes come together so quickly, you can whip them up for dinner tonight. Just sauté the veggies and seasonings, let cool and add to the carb mixture. Let chill out in the fridge for quick 30 minutes and you are good to go.

Letting the sit in them fridge for bit helps them hold together when you fry them up. I opted for a little corn in these, but feel free to add yellow peppers or go simple and just add a little onion and red bell pepper or even for “naked” and add nothing but the egg and crackers to bind them. Whatever you are feeling will work, I promise. Just gotta enjoy the experience of eating fresh crab cakes and making a sumptuous meal for yourself and the ones you love.

I seriously love seafood and New England Style Crab Cakes are one of my all time faves! I love them with Remoulade Sauce, but tartar sauce or cocktail sauce will taste just a good. I make my own Remoulade Sauce. A post will be coming shortly. We have traveled to New Orleans numerous times and I was able to finagle a recipe or two from a few of our favorite restaurants.

These fry quickly and I love that there isn’t extra bread crumbs on the outside to upstage the star of the show, the crab. And let’s be honest, crab ain’t cheap so you want to taste the incredible creamy flavor of the crab. These are very moist and fragile so take care in frying and flipping, but they are going to taste great no matter how they look!

Serve hot! Bon Appetit!

Ingredients & Preparation

The Usual Suspects:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3/4 cup small diced red onion (1 small onion)
• 1 1/2 cups small, diced celery (4 stalks)
• 1/2 cup small diced red bell pepper (1 small
• pepper)
• 1/2 cup fresh corn off the cob
• 1/4 cup minced fresh flat-leaf parsley, optional
• 1 tablespoon capers, drained
• 1/4 teaspoon hot pepper sauce
• (recommended: Tabasco)
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 teaspoons crab boil seasoning
• (recommended: Old Bay)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound lump crabmeat, drained and picked to remove shells
• 1/2 cup plain dry breadcrumbs or cracker crumbs
• 1/2 cup good mayonnaise
• 2 teaspoons Dijon mustard
• 2 extra-large eggs, lightly beaten

• For frying:
• 4 tablespoons unsalted butter
• 1/4 cup olive oil

The Plan:

Place butter and oil in a large sauté pan over medium-low heat. Heat until oil and butter are hot but not burnt.

Add onion, celery, red peppers, corn, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper.

Sauté over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.

Cool to room temperature.

In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.

Add the cooked mixture and mix well.

Cover and chill in the refrigerator for 30 minutes.

Shape into bite-sized or full size crab cakes.

Heat the butter and olive oil for frying over medium heat in a large sauté pan.

Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.

Drain on paper towels; keep them warm in a 250 degree F oven and serve hot with remoulade sauce.

Print Recipe

New England Style Crab Cakes

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Dinner, Sides, Lunch, Entree – American

Serves: 8

Prep Time: 30 Minutes – Cooking Time: 20 Minutes – Total Time: 1 Hour 15 minutes

Ingredients

• The Usual Suspects:
• • 2 tablespoons unsalted butter
• • 2 tablespoons olive oil
• • 3/4 cup small diced red onion (1 small onion)
• • 1 1/2 cups small, diced celery (4 stalks)
• • 1/2 cup small diced red bell pepper (1 small
• • pepper)
• • 1/2 cup fresh corn off the cob
• • 1/4 cup minced fresh flat-leaf parsley, optional
• • 1 tablespoon capers, drained
• • 1/4 teaspoon hot pepper sauce
• • (recommended: Tabasco)
• • 1/2 teaspoon Worcestershire sauce
• • 1 1/2 teaspoons crab boil seasoning
• • (recommended: Old Bay)
• • 1/2 teaspoon kosher salt
• • 1/2 teaspoon freshly ground black pepper
• • 1 pound lump crabmeat, drained and picked to remove shells
• • 1/2 cup plain dry breadcrumbs or cracker crumbs
• • 1/2 cup good mayonnaise
• • 2 teaspoons Dijon mustard
• • 2 extra-large eggs, lightly beaten
• • For frying:
• • 4 tablespoons unsalted butter
• • 1/4 cup olive oil

Instructions

1

The Plan:

2

Place butter and oil in a large sauté pan over medium-low heat. Heat until oil and butter are hot but not burnt.

3

Add onion, celery, red peppers, corn, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper.

4

Sauté over medium-low heat and cook until the vegetables are soft, approximately

5

15 to 20 minutes.

6

Cool to room temperature.

7

In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.

8

Add the cooked mixture and mix well.

9

Cover and chill in the refrigerator for 30 minutes.

10

Shape into bite-sized or full size crab cakes.

11

Heat the butter and olive oil for frying over medium heat in a large sauté pan.

12

Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.

13

Drain on paper towels; keep them warm in a 250 degree F oven and serve hot with remoulade sauce.