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Tangier Island Virginia Crab Cakes

I grew up eating these crab cakes, which are crisp on the outside and tender on the inside. They're absolutely delicious every time I make them. —Ann Girucky, Norfolk, Virginia
  • Total Time
    Prep: 20 min. Cook: 5 min./batch
  • Makes
    12 crab cakes


  • 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


  • In a large bowl, mix the first 8 ingredients until blended. Fold in crab until well coated. Gently stir in breadcrumbs until well blended. Shape into twelve 1/2-in.-thick patties.
  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add crab cakes in batches; cook until dark golden brown, 2-3 minutes on each side.
Nutrition Facts
1 crab cake: 90 calories, 5g fat (1g saturated fat), 52mg cholesterol, 407mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 8g protein.

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  • TangierLady
    Jul 7, 2018

    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.

  • jjgin
    Jul 6, 2018

    No comment left

  • tiffanykorn
    Jul 5, 2018

    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.

  • Remenec
    Jun 27, 2018

    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.

  • homemadewithlove
    Jun 2, 2018

    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.