New England Crab Cakes

New England Crab Cakes

75 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Jenna T
Recipe by  Jenna T

“This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies. ”

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Ingredients

Adjust Servings

Original recipe yields 8 cakes

Directions

  1. In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
  2. Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

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Reviews (75)

Rate This Recipe
firefly443
77

firefly443

We substituted Townhouse crackers for the breadcrumbs. For our first time making crab cakes they were very good. Although not as good as our favorite restaurant (best crab cakes in Maryland) we will be making this again. For the person that thought they weren't flat enough, you should be able to make them as flat or as round as you like when you shape the cakes. They are not going to flatten more when you cook them. They will also hold together better if you refrigerate the cakes before cooking.

mpfuzzy
74

mpfuzzy

i added just alittle bit of fresh lemon juice and used the Japenense style bread crumbs. i love this recipe.

Bonnie, PA
67

Bonnie, PA

I thought these crabcakes were the best. My husband just loved them and he can be a tough critic. I used the seasoned bread crumbs, they were a little salty, may try the plain next time. I would definitely make them for company. These cakes are so easy to make. The canned crab meat is good. I fried them in butter, and we ate them plain, but they would be good with tartar sauce, also. Thank you! A delicious & easy-to-make dinner, I searched with french fries & coleslaw!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 452 cal
  • 23%
  • Fat
  • 28.4 g
  • 44%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 21.8 g
  • 44%
  • Cholesterol
  • 179 mg
  • 60%
  • Sodium
  • 1277 mg
  • 51%

Based on a 2,000 calorie diet

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