Summary

Classic New England Crab Cakes could be just the pescatarian and ketogenic recipe you've been looking for. This recipe serves 6 and costs $3.06 per serving. One serving contains 323 calories, 15g of protein, and 26g of fat. This recipe from Foodista has 23 fans. Head to the store and pick up lump crab meat, parsley, bread crumbs, and a few other things to make it today. It works best as a hor d'oeuvre, and is done in around around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is good. Similar recipes are Classic Crab Cakes, Classic Crab Cakes, and Classic Maryland Crab Cakes.

Instructions

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.

Ingredients

• 1 finely chopped onion
• 2 finely chopped celery
• 3 unsalted butter
• 4 lump crab meat
• 5 fine dry bread crumbs
• 6 mayonnaise
• 7 seafood seasoning
• 8 Worcestershire sauce
• 9 hot sauce
• 10 minced parsley

Directions

• 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.