New England Crab Cakes
Crunchy, tasty with just the right balance of seasoning, these Crab Cakes are absolutely fabulous! This is a great recipe you can enjoy all year long...
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 see Recipe
- 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.