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:

Quickview
322k Calories
15g Protein
26g Total Fat
6g Carbs
10% Health Score
Limit These
Calories
322k
16%

Fat
26g
40%

  Saturated Fat
9g
60%

Carbohydrates
6g
2%

  Sugar
1g
2%

Cholesterol
69mg
23%

Sodium
822mg
36%

Get Enough Of These
Protein
15g
30%

Vitamin B12
6µg
115%

Vitamin K
57µg
55%

Selenium
29µg
42%

Copper
0.73mg
37%

Zinc
4mg
31%

Phosphorus
190mg
19%

Folate
48µg
12%

Magnesium
43mg
11%

Vitamin A
536IU
11%

Vitamin C
8mg
11%

Vitamin B6
0.15mg
7%

Vitamin B1
0.1mg
7%

Vitamin E
0.98mg
7%

Vitamin B3
1mg
7%

Potassium
227mg
7%

Manganese
0.12mg
6%

Calcium
61mg
6%

Iron
0.99mg
6%

Vitamin B2
0.08mg
4%

Vitamin B5
0.39mg
4%

Fiber
0.7g
3%

Vitamin D
0.25µg
2%

covered percent of daily need
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Australians are the world's biggest meat eaters, consuming almost 200lbs each every year, closely followed by Americans.

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Wonder about those people who spend $2.00 apiece on those little bottles of Evian water? Try spelling Evian backwards. NAIVE.

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