Tangier Island Virginia Crab Cakes
These crisp-on-the-outside, tender-onthe-inside crab cakes are what I grew up eating. They’re absolutely delicious each and every time.
—Ann Girucky, Norfolk, VA
Prep: 20 min. • Cook: 5 min./batch Makes: 12 crab cakes
1 large egg, beaten
1 Tbsp. mayonnaise 1 tsp. ground mustard 1 tsp. seafood seasoning 1 tsp. prepared mustard 1 tsp. minced fresh parsley ¹₂ tsp. salt ¹₄ tsp. pepper 1 lb. lump crabmeat, drained 2 slices white bread, finely crumbled (about 1¹ ₂ cups) 3 Tbsp. canola oil
1. In a large bowl, mix the first eight ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve ¹₂-in.-thick patties.
2. In a skillet, heat oil over medium-high heat. Add crab cakes in batches; cook until golden brown, 2-3 minutes on each side.
Per crab cake: 90 cal., 5g fat (1g sat. fat), 52mg chol., 407mg sod., 3g carb. (0 sugars, 0 fiber), 8g pro.
³₄ cup mayo • ¹₄ cup chopped dill pickle • 1 scallion, finely chopped • 1 large garlic clove, minced • 2 Tbsp. Creole mustard •
1 Tbsp. stone-ground mustard •
1 Tbsp. Louisiana-style hot sauce • 1 tsp. lemon juice • ¹₂ tsp. paprika • ¹₈ tsp. fresh cracked black pepper Mix all ingredients together until well blended. Serve with crab cakes.
Makes 1 cup.