Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Classic New England Crab Cakes

 
One serving costs about $3.06 One serving costs about $3.06

$3.06 per serving

23 people like this recipe

23 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 pescetarian,pescatarian antipasti,lunch,main course,starter,snack,appetizer,main dish,antipasto,hor d'oeuvre,dinner
spoonacular Score:54%

Spoonacular Score: 54%

 

Classic New England Crab Cakes could be just the pescatarian and ketogenic recipe you've been looking for. This recipe serves 6 and costs $3.06 per serving. One serving contains 323 calories, 15g of protein, and 26g of fat. This recipe from Foodista has 23 fans. Head to the store and pick up lump crab meat, parsley, bread crumbs, and a few other things to make it today. It works best as a hor d'oeuvre, and is done in around around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is good. Similar recipes are Classic Crab Cakes, Classic Crab Cakes, and Classic Maryland Crab Cakes.

Chardonnay, Pinot Grigio, and Riesling are my top picks for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. You could try Waterbrook Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 20 dollars per bottle.

Waterbrook Reserve Chardonnay

Beautiful and golden in color, this chardonnay has persistent ripe pear and lychee flavors that are complemented by a subtle, sweet toasty oak. Very balanced acid harmonizes the thick viscosity of this ripe and decadent wine.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 cups
0.5 cups onion
onion
0.5 cups
0.5 cups celery
celery
6 Tbsps
6 Tbsps unsalted butter
unsalted butter
1 lb
1 lb lump crab meat
lump crab meat
0.33 cups
0.33 cups dry bread crumbs
dry bread crumbs
0.5 cups
0.5 cups mayonnaise
mayonnaise
0.5 tsps
0.5 tsps seafood seasoning
seafood seasoning
0.5 tsps
0.5 tsps worcestershire sauce
worcestershire sauce
3 drops
3 drops hot sauce
hot sauce
2 Tbsps
2 Tbsps parsley
parsley
0.5 cups onion
0.5 cups
onion
0.5 cups celery
0.5 cups
celery
6 Tbsps unsalted butter
6 Tbsps
unsalted butter
1 lb lump crab meat
1 lb
lump crab meat
0.33 cups dry bread crumbs
0.33 cups
dry bread crumbs
0.5 cups mayonnaise
0.5 cups
mayonnaise
0.5 tsps seafood seasoning
0.5 tsps
seafood seasoning
0.5 tsps worcestershire sauce
0.5 tsps
worcestershire sauce
3 drops hot sauce
3 drops
hot sauce
2 Tbsps parsley
2 Tbsps
parsley

Equipment

baking sheet
baking sheet
plastic wrap
plastic wrap
wax paper
wax paper
whisk
whisk
bowl
bowl
baking sheet
baking sheet
plastic wrap
plastic wrap
wax paper
wax paper
whisk
whisk
bowl
bowl


Instructions

Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs. In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well. Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour. Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.06
Ingredient
½ cups onion
½ cups celery
6 tablespoons unsalted butter
1 pound lump crab meat
⅓ cups dry bread crumbs
½ cups mayonnaise
½ teaspoons seafood seasoning
½ teaspoons worcestershire sauce
3 drops hot sauce
2 tablespoons parsley
Price
$0.18
$0.19
$0.72
$16.20
$0.14
$0.57
$0.03
$0.02
$0.02
$0.32
$18.38

Tips

Health Tips

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • In a pinch you can make your own seafood seasoning at home. Typical ingredients include celery salt, bay leaves, paprika, dry mustard, and salt and pepper. Some recipes include a bit of nutmeg, ground ginger, cloves, and cardamom. Of course you can add any spices/herbs you like!

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Worcestershire sauce often contains anchovies, so if you are vegan, vegetarian, or allergic to seafood, be sure to look for a brand that doesn't!

Disclaimer

Nutritional Information

Quickview
322 Calories
15g Protein
26g Total Fat
6g Carbs
10% Health Score
Limit These
Calories
322
16%

Fat
26g
40%

  Saturated Fat
9g
60%

Carbohydrates
6g
2%

  Sugar
1g
2%

Cholesterol
69mg
23%

Sodium
822mg
36%

Get Enough Of These
Protein
15g
30%

Vitamin B12
6µg
115%

Vitamin K
57µg
55%

Selenium
29µg
42%

Copper
0.73mg
37%

Zinc
4mg
31%

Phosphorus
190mg
19%

Folate
48µg
12%

Magnesium
43mg
11%

Vitamin A
536IU
11%

Vitamin C
8mg
11%

Vitamin B6
0.15mg
7%

Vitamin B1
0.1mg
7%

Vitamin E
0.98mg
7%

Vitamin B3
1mg
7%

Potassium
227mg
7%

Manganese
0.12mg
6%

Calcium
61mg
6%

Iron
0.99mg
6%

Vitamin B2
0.08mg
4%

Vitamin B5
0.39mg
4%

Fiber
0.7g
3%

Vitamin D
0.25µg
2%

covered percent of daily need

Related Recipes