Appetizer: United States – Connecticut, New England – 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: 6

Approximate Time

Prep 20 min

Cook 8 min

Additional 25 min

Total 50 min

Ingredients

- 1 lb (454 g) lump blue crab meat, picked free of shells
- 3/4 cup (75 g) panko breadcrumbs, plus 1/2 cup (50 g) extra for light coating
- 3 tbsp (45 ml) mayonnaise
- 1 large egg, beaten
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 2 tbsp (8 g) finely chopped flat-leaf parsley
- 2 tbsp (6 g) finely chopped chives
- 1/2 tsp (2 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil (or canola oil) for frying
- Lemon wedges, for serving
- Optional: 1/4 cup (60 ml) tartar sauce or remoulade for dipping

Instructions

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

Short Description:
Crisp-edged pan-fried crab cakes made with sweet Connecticut blue crab meat, bright herbs, and a light binder—served as a shareable starter or small plate. They focus on large lump crab pieces rather than heavy fillers.

Regional Notes:
This Connecticut New England version highlights local blue crab and fresh herbs like parsley and chives rather than the heavier Old Bay seasoning associated with Maryland. The seasoning is gentle and bright—lemon, Dijon, and herbs—so the crab's flavor remains front and center.

1. Gently pick through the crab meat to remove any stray shell fragments and large cartilage; place crab in a large bowl.
2. In a separate small bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, lemon zest, chopped parsley, chopped chives, salt, and pepper until smooth.
3. Add 3/4 cup (75 g) panko breadcrumbs to the mayonnaise mixture and stir to combine, then fold the mixture into the crab meat very gently to keep lump pieces intact. Do not overmix.
4. Cover the bowl and chill the crab mixture in the refrigerator for 20–30 minutes to firm up for easier shaping.
5. Form the chilled mixture into six uniform cakes (about 3 in (7–8 cm) wide and 3/4–1 in (2–2.5 cm) thick). Lightly press each cake into the extra 1/2 cup (50 g) panko to coat the exterior, shaking off excess.
6. Heat a large nonstick or cast-iron skillet over medium heat and add butter and vegetable oil. When the butter has melted and the pan is hot (but not smoking), add the crab cakes in a single layer without crowding—work in batches if needed.
7. Fry the crab cakes 3–4 minutes per side, until golden brown and crisp. Adjust heat as necessary so the crust browns evenly without burning; internal temperature should be warm throughout.
8. Transfer cooked crab cakes to a paper towel–lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) if cooking in batches.
9. Serve warm, 1–2 crab cakes per person as an appetizer, with lemon wedges and optional tartar sauce or remoulade on the side.

Short Description:
Crisp-edged pan-fried crab cakes made with sweet Connecticut blue crab meat, bright herbs, and a light binder—served as a shareable starter or small plate. They focus on large lump crab pieces rather than heavy fillers.

Regional Notes:
This Connecticut New England version highlights local blue crab and fresh herbs like parsley and chives rather than the heavier Old Bay seasoning associated with Maryland. The seasoning is gentle and bright—lemon, Dijon, and herbs—so the crab's flavor remains front and center.

1. Gently pick through the crab meat to remove any stray shell fragments and large cartilage; place crab in a large bowl.
2. In a separate small bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, lemon zest, chopped parsley, chopped chives, salt, and pepper until smooth.
3. Add 3/4 cup (75 g) panko breadcrumbs to the mayonnaise mixture and stir to combine, then fold the mixture into the crab meat very gently to keep lump pieces intact. Do not overmix.
4. Cover the bowl and chill the crab mixture in the refrigerator for 20–30 minutes to firm up for easier shaping.
5. Form the chilled mixture into six uniform cakes (about 3 in / 7–8 cm wide and 3/4–1 in / 2–2.5 cm thick). Lightly press each cake into the extra 1/2 cup (50 g) panko to coat the exterior, shaking off excess.
6. Heat a large nonstick or cast-iron skillet over medium heat and add butter and vegetable oil. When the butter has melted and the pan is hot (but not smoking), add the crab cakes in a single layer without crowding—work in batches if needed.
7. Fry the crab cakes 3–4 minutes per side, until golden brown and crisp. Adjust heat as necessary so the crust browns evenly without burning; internal temperature should be warm throughout.
8. Transfer cooked crab cakes to a paper towel–lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) if cooking in batches.
9. Serve warm, 1–2 crab cakes per person as an appetizer, with lemon wedges and optional tartar sauce or remoulade on the side.