New England Crab Cakes
When I got my first car, a Dodge Colt, the first thing I wanted to do is to go explore everywhere and more so south of the border. After just a couple of months owning the car, I planned a trip with my girlfriend Josée and we went down to visit Ogunquit on the southern coast of Maine. It was awesome… so awesome that we went back two more times during that summer.
That is where I tasted crab cakes for the first time. Wow! They were so delicious; slightly crunchy and very flavorful! They were light but also filling. It was a great summer appetizer to enjoy sitting on the patio with a nice glass of Pinot Grigio.
I made my first New England Crab Cakes a few years later for a summer party I was having at my home. I still remember how lovely they were down in the state of Maine and tried to duplicate the recipe. I was quite happy with the results but it took another 10 years to get them just the way I like them… light and crunchy!
I was grocery shopping in an aisle that the supermarket just changed over. It included Asian & International food items. I was curious to discover new “foods” that I had never experienced before and tried to create new recipes with them. That is when I came across Panko®. From the picture on the box, the breadcrumbs seemed bigger, exactly what I was looking for to perfect my New England Crab Cakes!
As soon as I got back home, I invited a few girlfriends over for the weekend and made my New England Crab Cakes! They were delish! That night, I served them along with my Rémoulade Sauce but many times after that, I also served them with my Tropical Salsa which is a nice change…
This New England Crab Cakes recipe is great to have around. It’s very easy to prepare and also very delicious. Although it seems like I enjoy these more during the summer time, this is a dish you can have anytime of the year. So next time you want to serve an awesome meal from New England, you’ll know exactly what to make…
Bon Appétit!
Here are more delicious seafood recipes…
– Sausalito Smoked Salmon Dip
– Prawn Saganaki
– Seafood Pizza
– Oysters Rockefeller
– Tuna Melt
– Sardine Cups
– Lobster Newberg
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers
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New England Crab Cakes
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Ingredients
- 1 lb. crab meat, drained and shells picked
- 1 large free-run egg, beaten
- 2 tbsp. mayonnaise see Recipe
- 2 tbsp. green onions, finely sliced
- 1 tbsp. milk
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 to 1 tsp. hot sauce such as Cholula®, or more to taste
- 1/4 tsp. Worcestershire sauce
- 1/4 tsp. Old Bay seasoning
- 1 cup Panko® breadcrumbs, divided
- 1/4 cup olive oil tips & tricks
- 2 tbsp. clarified butter
- 3-4 large lemon wedges, for serving
Directions
- 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 the crab mixture into 6 equal parts, form patties and place them on a large plate. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours.
- A few hours later, place the remaining breadcrumbs in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in breadcrumbs; transfer back to the plate.
- In a medium skillet over medium-high heat, add oil and clarified butter. When hot, add the crab cakes and cook for 3 minutes per side or until golden brown.
- Transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve crab cakes with Rémoulade Sauce and a couple of lemon wedges.
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