NEW ENGLAND CRAB CAKES

New England Crab Cakes image

Provided by Francine Lizotte

Time 21m

Number Of Ingredients 13

1 lb crab meat, drained and shells picked
1 large free-run egg, beaten
2 Tbsp mayonnaise
2 Tbsp green onions, finely sliced
1 Tbsp milk
1/2 Tbsp freshly squeezed lemon juice
1/2 - 1 tsp hot sauce such as cholula®, or more to taste
1/4 tsp worcestershire sauce
1/4 tsp old bay seasoning
1 c panko bread crumbs, divided
1/4 c olive oil
2 Tbsp clarified butter
3-4 large lemon wedges,for serving

Steps:

1. In a medium bowl, combine crabmeat, egg, mayo, green onions, milk, lemon juice, hot sauce, Worcestershire sauce, and Old Bay Seasoning. Mix the ingredients before adding ½ cup of panko; stir until completely incorporated. Divide crab mixture into 6 equal parts and form patties. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours.
2. A few hours later, place the remaining panko in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in bread crumbs; transfer to a plate.
3. In a medium skillet over medium-high heat, add oil and clarified butter. When hot but not smoking, place crab cakes and cook for 3 minutes per side or until golden brown. When cooked, transfer them on a plate lined with paper towel to absorb any excess grease.
4. Serve crab cakes with rémoulade sauce and a couple lemon wedges. Makes 6 cakes
5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=qWlo_pMKXeU