Super Rich Virginia Crab Cakes Recipes

SUPER-RICH VIRGINIA CRAB CAKES

Steps:

• In a bowl, combine crab meat and bread crumbs.
• In a small bowl, whisk eggs well and add cream, whisking.
• Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
• In large heavy skillet, heat 1 tbs butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons.
• Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture.
• Serve crab cakes warm.
• Makes 24 crab cakes.

TANGIER ISLAND VIRGINIA CRAB CAKES

Steps:

• 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., 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.

VIRGINIA CRABCAKES

Steps:

• Preheat oven to 400 degrees.
• Lightly greased baking sheet.
• Mix bread, pimiento,parsley and seasoning in large bowl; gently fold in crabmeat.
• Blend mayonnaise,mustard,worcestershire and hot pepper sauce in small bowl.
• Gently fold into crab mixture and pat mixture into 8 cakes.
• Arrange on prepared sheet, sprinkle with paprika and brush with butter.
• Bake until lightly browned, 10 to 12 minutes.
• Serve immediately.

VIRGINIA CRAB CAKES

Steps:

• 1. FIrst, adjust your onion content depending on who you are serving. When I serve kids, I tend to reduce it....judge by the consistency of your cakes and diners.
• 2. Combine the first six ingredients in a large bowl; stir well. Shape the crab mixture into 12 patties.
• 3. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°. Fry patties for 2 to 3 minutes or until golden. Drain well.

SUPER-RICH VIRGINIA CRAB CAKES

Steps:

• In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
• In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm.