Name: Tangier Island Virginia Crab Cakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12 servings
Cuisine: North America, New England
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

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Tangier Island Virginia Crab Cakes

5 min12 servings

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

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

Instructions

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.