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Classic New England-Style Crab Cakes
Classic New England-Style Crab Cakes balance sweet, flaky crab with a gentle kick from Dijon, Worcestershire, and Old Bay, pan-fried to a golden, buttery crust. Tender inside and crisp outside, they’re perfect for a summer lunch by the coast, a casual dinner, or as an elegant starter for guests.
- Prep10 mins
- Cook10 mins
- Serves4
- DifficultyEasy
- 1
In a medium bowl, mix the bread crumbs with the crab meat. Stir in the beaten egg, mayonnaise, mustard, Worcestershire, and Old Bay Seasoning. Gently combine, taking care not to overmix the crab meat. Shape into 8 round, flat crab cakes.
- 2
Melt butter in a skillet over medium heat. Fry the cakes on each side until they are crusty and golden brown. Serve warm.
- Calories 259.07 kcal Moderate
- Protein 25.37 g Good Source
- Carbs 13.94 g Moderate
- Total Fat 10.75 g Moderate
- Saturated Fat 4.69 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 192.34 mg High
- Sodium 673.72 mg High
- Fiber 0.02 g Low Source
- Sugar 0.67 g Low Source
- Added Sugar 0.51 g Low Source
- Calcium 128.17 mg Low Source
- Iron 6.5 mg Good Source
- Potassium 10.36 mg Low Source
- Vitamin A 28.5 mcg_rae Low Source
- Vitamin C 0.21 mg Low Source
- Vitamin D 0.75 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Shellfish 🦐
- Eggs 🥚
- Wheat 🌾
- Gluten