Tang­ier Is­land Vir­ginia Crab Cakes

Taste of Home - - Cook Smart -

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.

Re­moulade

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.

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