Tangier Island Virginia Crab Cakes
These crisp-on-the-outside, tender-on-the-inside crab cakes are what I grew up eating. They're absolutely delicious each and every time I make them. —Ann Girucky, Norfolk, Virginia
Ingredients
- 1 large egg, beaten
- 1 tablespoon mayonnaise
- 1 teaspoon ground mustard
- 1 teaspoon seafood seasoning
- 1 teaspoon prepared mustard
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound lump crabmeat, drained
- 2 slices white bread, finely crumbled (about 1-1/2 cups)
- 3 tablespoons canola oil
Reviews
These are good crab cakes. We on Tangier Island tweet the recipe to our taste. I use more mayonnaise and more Old Bay Seasoning. The size is bigger also, I make about seven crabcakes per pound.
Good simple crab cake. We fried them and they were amazing. Next time I make them, I will add celery to add a crunch, but keeping this recipe for reference in the future.
These were tasty crab cakes that were easy to prepare. They held together nice and were golden on the outside. I would bump up the spice next time, though, for extra flavor.
These crab cakes have a nice crisp coating and go great along side grilled or baked fish. I would have added minced onion and celery though.