READY IN 20 mins

New England Crab Cakes

Read Reviews (72)

"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. " — Jenna T

Directions

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.
Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 06, 2006

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

—mpfuzzy

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Most Helpful Critical Review

Nov 19, 2011

This my first effort making crabcakes & I followed this recipe as written. I found the crabcakes to be a little bit dry and the Dijon and Old Bay flavors overwhelmed the delicate taste of the crab. I was hoping for more seafood taste. (Used canned crab)

—MARYLAUREN

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96 Ratings

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Feb 15, 2007

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.

—firefly443

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Jul 30, 2005

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!

—Bonnie, PA

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Sep 26, 2008

added diced green onions and red bell pepper in the mix. Dipped them into panko bread crumbs to ad crunch

—66062

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Jan 18, 2003

I thought this was a great recipe. I added a tiny bit of parmesan cheese and a little more crab than the recipe called for and they were awesome!

—HAIRCUTR

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Sep 18, 2007

This recipe was VERY easy and QUICK. I served it as an appetizer for a dinner party that I was having. I altered it a little. I added about 1/4 tsp of fresh lemon juice and I broiled the crab cakes instead of frying them. They were just perfect. I served them with a side of chipolte dipping sauce - YUMMY!! Can't wait to make this recipe again!! Everyone just loved it!!

—Karolyns Korner

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Jan 18, 2003

These crab cakes were great. It was the first time we tried making them at home, but they turned out delicious. We will definitely make them again and probably at some point for guests.

—AB32000

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Nutrition

Calories
452 kcal
23%

Carbohydrates
26.6 g
9%

Cholesterol
179 mg
60%

Fat
28.4 g
44%

Fiber
1.8 g
7%

Protein
21.8 g
44%

Sodium
1277 mg
51%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

New England Crab Cakes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 452
Calories from Fat: 255

% Daily Value *
Total Fat 28.4g 44 %
Saturated Fat 8.2g 41 %
Cholesterol 179mg 60 %
Sodium 1277mg 51 %
** Potassium 365mg 10 %
Total Carbohydrates 26.6g 9 %
Dietary Fiber 1.8g 7 %
Protein 21.8g 44 %
Sugars 2g
** Vitamin A 6 %
** Vitamin C 4 %
** Calcium 18 %
** Iron 28 %
** Thiamin 11 %
** Niacin 71 %
** Vitamin B6 12 %
** Magnesium 14 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.