New England Crab Cakes Recipe

Crab meat: The main ingredient, providing the sweet and delicate seafood flavor.

Breadcrumbs: Helps bind the mixture together and adds a slight crunch.

Mayonnaise: Adds moisture and richness to the crab cakes.

Dijon mustard: Provides a tangy kick and depth of flavor.

Worcestershire sauce: Adds umami and a hint of sweetness.

Egg: Acts as a binder to hold the crab cakes together.

Parsley: Adds a fresh, herbaceous note.

Old Bay seasoning: A classic seasoning blend that enhances the seafood flavor.

Salt: Enhances the overall flavor of the crab cakes.

Black pepper: Adds a touch of heat and depth.

Vegetable oil: Used for frying the crab cakes to a golden brown.

When forming the crab cakes, be gentle to avoid breaking up the crab meat too much. This helps maintain the texture and ensures that each bite has a good amount of crab. Additionally, chilling the patties in the refrigerator for about 30 minutes before frying can help them hold their shape better during cooking.

• crab meat - Substitute with imitation crab meat: Imitation crab meat is made from fish and has a similar texture and flavor to real crab meat, making it a suitable alternative.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a similar binding effect and texture.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• dijon mustard - Substitute with yellow mustard: Yellow mustard has a similar tangy flavor, though it is slightly milder than Dijon mustard.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it is less complex than Worcestershire sauce.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water) can act as a binder similar to a regular egg.

• fresh parsley - Substitute with dried parsley: Dried parsley can be used in a smaller quantity (1 tablespoon fresh = 1 teaspoon dried) to provide a similar herbaceous note.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning has a similar blend of spices, though it may be slightly spicier.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity to provide the same level of saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder.

• vegetable oil - Substitute with olive oil: Olive oil can be used for frying and adds a slightly different but pleasant flavor.

• To store your New England crab cakes, first allow them to cool completely to room temperature. This prevents condensation from forming, which can make them soggy.
• Place the cooled crab cakes in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. This keeps the crab meat fresh and flavorful.
• For longer storage, you can freeze the crab cakes. Lay them out on a baking sheet lined with parchment paper and place in the freezer for about 2 hours, or until they are firm.
• Once the crab cakes are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the crab cakes in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the crab cakes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method keeps them crispy and delicious.
• Alternatively, you can reheat them in a skillet over medium heat with a bit of vegetable oil for a few minutes on each side until warmed through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the crab cakes on a baking sheet lined with parchment paper.
  3. Lightly brush the tops with a bit of vegetable oil to keep them moist.
  4. Bake for about 10-15 minutes, or until heated through and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the crab cakes in the skillet and cook for about 3-4 minutes per side, until they are heated through and have a nice, crispy exterior.

• Microwave Method:

  1. Place the crab cakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for about 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the crab cakes with vegetable oil.
  3. Place them in the air fryer basket in a single layer.
  4. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Skillet: A large pan used for frying the crab cakes.

• Spatula: A tool used to flip the crab cakes while frying.

• Measuring cups: Used to measure the breadcrumbs, mayonnaise, and other ingredients accurately.

• Measuring spoons: Used to measure the dijon mustard, worcestershire sauce, old bay seasoning, salt, and black pepper.

• Whisk: Used to beat the egg before adding it to the mixture.

• Chopping board: A surface used to chop the fresh parsley.

• Knife: Used to chop the fresh parsley.

• Paper towels: Used to drain the excess oil from the fried crab cakes.

Prepare ingredients in advance: Measure and chop all ingredients like parsley and breadcrumbs ahead of time to streamline the process.

Use pre-picked crab meat: Save time by purchasing crab meat that has already been picked over for shells.

Mix efficiently: Use a large mixing bowl to combine all ingredients quickly and thoroughly.

Shape with a scoop: Use an ice cream scoop to portion out the crab cake mixture, ensuring uniform size and reducing prep time.

Fry in batches: Fry multiple crab cakes at once in a large skillet to speed up cooking.