The BEST-EVER New England-Style Crab Cakes 🦀

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: spicy brown mustard

Yellow mustard is milder and often less expensive

crab meat

💰Cheaper: canned tuna

Canned tuna is a budget-friendly alternative with a similar texture

Melt 2 tablespoons of unsalted butter in a skillet.

Add 1/2 cup finely chopped white onion and 1/2 cup finely chopped red bell pepper to the skillet and cook until softened.

Add 2 large cloves of minced garlic to the skillet and cook for a few more minutes.

Let the mixture cool for about 10 minutes.

In a mixing bowl, add 2 tablespoons of fresh parsley.

Add 2 large eggs that have been lightly beaten.

Add 1/2 cup of mayonnaise to the mixture.

Add 2 teaspoons of Worcestershire sauce.

Add 1 tablespoon of Dijon mustard.

Add 1 tablespoon of drained capers.

Add 1 tablespoon of red wine vinegar.

Add 2 teaspoons of hot sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to the mixture.

Add the lump crab meat, ensuring to drain excess liquid and pick over for cartilage.

Gently mix all the ingredients together until combined, being careful not to break up the crab too much.

Add 1/4 cup of panko breadcrumbs to the mixture and mix gently.

Form the mixture into crab cakes, about 3-4 ounces each.

Chill the formed crab cakes in the refrigerator for 30 minutes before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens