Tangier Island Virginia Crab Cakes (Print version)
Golden Tangier Island Virginia Crab Cakes made with lump blue crab, soft bread crumbs, mustard, parsley, and a quick skillet fry.
# Ingredients:
For the crab cakes
01 -
1 large egg, beaten
02 -
1 tablespoon mayonnaise
03 -
1 teaspoon prepared yellow or Dijon mustard
04 -
1 teaspoon ground mustard
05 -
1 teaspoon seafood seasoning, such as Old Bay
06 -
1 teaspoon minced fresh parsley
07 -
1/2 teaspoon fine salt
08 -
1/4 teaspoon black pepper
09 -
1 lb (450 g) lump blue crabmeat, drained and picked over
10 -
2 slices soft white bread, crusts removed and finely crumbled, about 1 1/2 cups
11 -
3 tablespoons canola oil, plus more if needed
For serving
12 -
Lemon wedges
13 -
Remoulade, cocktail sauce, or mayonnaise, optional
# Instructions:
01 -
In a large bowl, whisk together the egg, mayonnaise, prepared mustard, ground mustard, seafood seasoning, parsley, salt, and pepper until evenly blended.
02 -
Add the drained crabmeat and fold gently with a spatula until coated. Try not to break up the larger pieces.
03 -
Sprinkle in the crumbled white bread and fold gently. Use just enough bread for the mixture to hold together when pressed.
04 -
Form into 8 medium crab cakes or 12 small appetizer cakes, about 1/2 inch thick. Place on a tray, cover, and refrigerate for 30 minutes.
05 -
Heat the canola oil in a heavy skillet over medium-high heat. Add crab cakes in batches and cook for 2-3 minutes per side, until golden brown and hot in the center.
06 -
Transfer to a paper towel-lined plate for a minute, then serve hot with lemon wedges and sauce if desired.
# Good to know:
01 -
Chilling the formed crab cakes helps them hold together in the skillet.
02 -
Use lump blue crabmeat for the best texture and sweetness.
03 -
Makes 8 medium cakes or 12 appetizer-size cakes.