Classic New England Crab Cakes
Need a pescatarian hor d'oeuvre? Classic New England Crab Cakes could be a great recipe to try. One serving contains 323 calories, 15g of protein, and 26g of fat. This recipe serves 6 and costs $3.06 per serving. This recipe from Foodista has 23 fans. A mixture of onion, celery, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 54%. Try Classic Crab Cakes, Classic Crab Cakes, and Classic Maryland Crab Cakes for similar recipes.
Servings: 6
Ingredients:
1/2 cup finely chopped onion
1/2 cup finely chopped celery
6 tablespoons unsalted butter
1 pound lump crab meat
1/3 cup fine dry bread crumbs
1/2 cup mayonnaise
1/2 teaspoon seafood seasoning
1/2 teaspoon Worcestershire sauce
3 drops hot sauce
2 tablespoons minced parsley
Equipment:
bowl
whisk
baking sheet
plastic wrap
wax paper
Cooking instruction summary:
Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs. In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well. Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour. Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.
Step by step:
1. Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs.
2. In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.
3. Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.
4. Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.
Nutrition Information:
covered percent of daily need
