Tangier Island Crab Cakes (Print Version)
Delight in golden, flavorful Tangier Island Virginia-style crab cakes with lump crabmeat and spices.
# Ingredients:
→ Main Ingredients
01 -
1 large egg, beaten
02 -
1 tablespoon mayonnaise
03 -
1 teaspoon ground mustard
04 -
1 teaspoon seafood seasoning
05 -
1 teaspoon prepared mustard
06 -
1 teaspoon minced fresh parsley
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon ground black pepper
09 -
1 pound lump crabmeat, drained
10 -
2 slices white bread, finely crumbled (about 1 1/2 cups)
11 -
3 tablespoons canola oil
# Instructions:
01 -
In a large bowl, mix the beaten egg, mayonnaise, ground mustard, seafood seasoning, prepared mustard, parsley, salt, and pepper until blended. Fold in the crabmeat until well coated. Gently stir in bread crumbs until the mixture is combined. Shape into twelve 1/2-inch-thick patties.
02 -
In a large cast-iron or heavy skillet, heat canola oil over medium-high heat. Add crab cakes in batches and cook for 2–3 minutes on each side until dark golden brown.