Appetizer: United States – New England — New Hampshire – New England Crab Cakes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) lump crab meat, picked over for shells
- 3/4 cup (75 g) panko breadcrumbs, plus 1/4 cup (25 g) for coating
- 1/4 cup (60 ml) mayonnaise
- 1 large egg (about 1 3/4 oz (50 g)), beaten
- 2 scallions (green onions), thinly sliced (about 1 1/16 oz (30 g))
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tbsp (3 g) fresh chives, finely chopped
- 1 tsp (1 g) fresh thyme leaves, minced
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) apple cider vinegar (local if available)
- 1/2 tsp (2.5 g) Old Bay seasoning
- 1/4 tsp (1 g) smoked paprika (optional)
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil (or canola)
- Lemon wedges, for serving

For the cider remoulade (optional)
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 g) finely chopped dill pickle or cornichon
- 1 tsp (5 ml) apple cider vinegar
- 1 tbsp (3 g) fresh parsley, finely chopped
- Salt and pepper to taste

Show original ingredient measurements

- 1 lb (454 g) lump crab meat, picked over for shells
- 3/4 cup (75 g) panko breadcrumbs, plus 1/4 cup (25 g) for coating
- 1/4 cup (60 ml) mayonnaise
- 1 large egg (about 50 g), beaten
- 2 scallions (green onions), thinly sliced (about 30 g)
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tbsp (3 g) fresh chives, finely chopped
- 1 tsp (1 g) fresh thyme leaves, minced
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) apple cider vinegar (local if available)
- 1/2 tsp (2.5 g) Old Bay seasoning
- 1/4 tsp (1 g) smoked paprika (optional)
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil (or canola)
- Lemon wedges, for serving

For the cider remoulade (optional)
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 g) finely chopped dill pickle or cornichon
- 1 tsp (5 ml) apple cider vinegar
- 1 tbsp (3 g) fresh parsley, finely chopped
- Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Lightly seasoned lump crab cakes with local New England herbs and a bright touch of apple cider vinegar, pan-fried until golden and served with a tangy cider remoulade. Perfect as a shared starter or small plate.

Regional Notes:
This New Hampshire–style version emphasizes fresh local herbs (chives, parsley, thyme) and includes a small splash of local apple cider vinegar for brightness, distinguishing it from heavier filler-forward crab cakes elsewhere in the region. Panko keeps the texture light while Old Bay provides a classic New England seasoning base.

1. Make the remoulade (optional): In a small bowl whisk together 1/2 cup (120 ml) mayonnaise, 1 tbsp (15 ml) Dijon mustard, 2 tbsp (30 g) chopped dill pickle, 1 tsp (5 ml) apple cider vinegar, and 1 tbsp (3 g) parsley. Season to taste with salt and pepper. Refrigerate while you prepare the crab cakes.
2. In a medium bowl combine 1/4 cup (60 ml) mayonnaise, the beaten egg, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) Worcestershire sauce, and 1 tsp (5 ml) apple cider vinegar. Whisk until smooth.
3. Stir in the sliced scallions, 2 tbsp (8 g) parsley, 1 tbsp (3 g) chives, 1 tsp (1 g) thyme, 1/2 tsp (2.5 g) Old Bay, 1/4 tsp (1 g) smoked paprika (if using), 1/2 tsp (2.5 g) salt, and 1/4 tsp (0.5 g) black pepper.
4. Gently fold in 1 lb (454 g) lump crab meat, taking care not to overwork so lumps of crab remain intact. Fold in 3/4 cup (75 g) panko just until mixture binds; it should be moist but hold together. Adjust seasoning and a drop more cider vinegar if you want brighter acidity.
5. Cover the bowl and chill the mixture 20–30 minutes to firm up for easier shaping.
6. Divide the mixture into 8 portions (about 3 oz (85 g) each), and gently form into 2-inch (5 cm) patties. Lightly press each patty into the remaining 1/4 cup (25 g) panko to coat the exterior.
7. Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tbsp (30 ml) vegetable oil and 2 tbsp (28 g) butter; when the butter is foaming and the fat is shimmering, add the crab cakes in a single layer (work in batches if necessary).
8. Cook until golden brown and crisp, about 3–4 minutes per side, turning carefully with a spatula. Internal heat should reach the point where the egg binder is set and crab is hot—do not overcook.
9. Transfer cooked crab cakes to a paper towel-lined plate to drain briefly, or keep warm in a 200°F (95°C) oven while you finish remaining cakes.
10. Serve 1–2 crab cakes per person as an appetizer with lemon wedges and a dollop of cider remoulade.

Short Description:
Lightly seasoned lump crab cakes with local New England herbs and a bright touch of apple cider vinegar, pan-fried until golden and served with a tangy cider remoulade. Perfect as a shared starter or small plate.

Regional Notes:
This New Hampshire–style version emphasizes fresh local herbs (chives, parsley, thyme) and includes a small splash of local apple cider vinegar for brightness, distinguishing it from heavier filler-forward crab cakes elsewhere in the region. Panko keeps the texture light while Old Bay provides a classic New England seasoning base.

1. Make the remoulade (optional): In a small bowl whisk together 1/2 cup (120 ml) mayonnaise, 1 tbsp (15 ml) Dijon mustard, 2 tbsp (30 g) chopped dill pickle, 1 tsp (5 ml) apple cider vinegar, and 1 tbsp (3 g) parsley. Season to taste with salt and pepper. Refrigerate while you prepare the crab cakes.
2. In a medium bowl combine 1/4 cup (60 ml) mayonnaise, the beaten egg, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) Worcestershire sauce, and 1 tsp (5 ml) apple cider vinegar. Whisk until smooth.
3. Stir in the sliced scallions, 2 tbsp (8 g) parsley, 1 tbsp (3 g) chives, 1 tsp (1 g) thyme, 1/2 tsp (2.5 g) Old Bay, 1/4 tsp (1 g) smoked paprika (if using), 1/2 tsp (2.5 g) salt, and 1/4 tsp (0.5 g) black pepper.
4. Gently fold in 1 lb (454 g) lump crab meat, taking care not to overwork so lumps of crab remain intact. Fold in 3/4 cup (75 g) panko just until mixture binds; it should be moist but hold together. Adjust seasoning and a drop more cider vinegar if you want brighter acidity.
5. Cover the bowl and chill the mixture 20–30 minutes to firm up for easier shaping.
6. Divide the mixture into 8 portions (about 3 oz / 85 g each), and gently form into 2-inch (5 cm) patties. Lightly press each patty into the remaining 1/4 cup (25 g) panko to coat the exterior.
7. Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tbsp (30 ml) vegetable oil and 2 tbsp (28 g) butter; when the butter is foaming and the fat is shimmering, add the crab cakes in a single layer (work in batches if necessary).
8. Cook until golden brown and crisp, about 3–4 minutes per side, turning carefully with a spatula. Internal heat should reach the point where the egg binder is set and crab is hot—do not overcook.
9. Transfer cooked crab cakes to a paper towel-lined plate to drain briefly, or keep warm in a 200°F (95°C) oven while you finish remaining cakes.
10. Serve 1–2 crab cakes per person as an appetizer with lemon wedges and a dollop of cider remoulade.