NEW ENGLAND CRAB CAKE RECIPE RECIPES

Steps:

• 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 crab mixture into 6 equal parts and form patties. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours.
• A few hours later, place the remaining panko in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in bread crumbs; transfer to a plate.
• In a medium skillet over medium-high heat, add oil and clarified butter. When hot but not smoking, place crab cakes and cook for 3 minutes per side or until golden brown. When cooked, transfer them on a plate lined with paper towel to absorb any excess grease.
• Serve crab cakes with rémoulade sauce and a couple lemon wedges. Makes 6 cakes.

Steps:

• Stir together egg, mayo, dijon mustard, butter, parsley, dry mustard, Old Bay seasoning, salt and pepper in a mixing bowl until smooth.
• Add crabmeat and stir to combine.
• Shape mixture into 8 patties.
• Roll patties in breadcrumbs and set aside until cooking.
• Heat oil about 1-inch deep in a large skillet or frypan, and fry several crab cakes at a time (being sure not to crowd), until they are light golden and crispy.
• Drain on paper toweling and keep warm while cooking the rest.
• Serve them hot with lemon wedges and tartar sauce, if desired.