Tangier Island Virginia Crab Cakes
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
YIELD: 12 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
Ingredients
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1 large egg, beaten
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1 tablespoon mayonnaise
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1 teaspoon ground mustard
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1 teaspoon seafood seasoning
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1 teaspoon prepared mustard
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1 teaspoon minced fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 pound lump crabmeat, drained
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2 slices white bread, finely crumbled (about 1-1/2 cups)
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3 tablespoons canola oil
Directions
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1.
In a large bowl, mix the first 8 ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-in.-thick patties.
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2.
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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