Tangier Island Virginia Crab Cakes

Name: Tangier Island Virginia Crab Cakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12 crab cakes
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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 20 min. Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Ann Girucky

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 15, 2022

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

TEST KITCHEN APPROVED

Tangier Island Virginia Crab Cakes

4 Reviews Add your review

Yield:12 crab cakes

Prep:20 min

Cook:5 min

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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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Directions

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.