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Tangier Island Virginia Crab Cakes

Total Time

Prep: 20 min. Cook: 5 min./batch

Makes

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
Tangier Island Virginia Crab Cakes Recipe photo by Taste of Home

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

Directions

  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.
  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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