Virginia Crabcakes Recipes

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EASY CRAB CAKES RECIPE



Easy Crab Cakes Recipe image

This easy crab cakes recipe has just 7 simple ingredients. It's packed with lumps of juicy crab meat, savory seasonings, and flaky breadcrumbs.

Provided by insanelygood

Categories     Dinner     Featured     Recipes

Time 35m

Number Of Ingredients 7

1 pound crab meat
3 tablespoons dry bread crumbs
2 teaspoons fresh parsley (chopped)
1 teaspoon Old Bay Seasoning
1 egg
2 tablespoons mayonnaise
1/2 teaspoon ground dry mustard

Steps:

  • Preheat oven broiler.
  • Combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. But do not overmix. Crab meat should be lumpy.
  • In a separate bowl, beat together mayonnaise, mustard, and egg. Combine with other ingredients and mix well.
  • Form into patties and refrigerate for about half an hour. This will allow the crab cakes to firm up and prevent them from cracking or breaking up in the pan.
  • Put the patties into a lightly greased baking sheet. Broil for 10 to 15 minutes (or until lightly brown).

Nutrition Facts : Calories 200 cal

TANGIER ISLAND VIRGINIA CRAB CAKES



Tangier Island Virginia Crab Cakes image

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

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 12 crab cakes.

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.

GULF COAST CRAB CAKES WITH COUNTRY REMOULADE



Gulf Coast Crab Cakes with Country Remoulade image

Provided by Virginia Willis

Time 50m

Yield 24 bite-size crab cakes

Number Of Ingredients 21

1 pound lump crabmeat, picked over for cartilage
1/3 cup panko breadcrumbs
2 tablespoons mayonnaise
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Creole seasoning, or to taste
Dash of hot sauce
1 large egg, lightly beaten
Zest of 1 lemon
Coarse salt and freshly ground black pepper
1/4 cup canola oil, plus more if needed
Country Remoulade, recipe follows, for serving
Chopped chives, for garnish
1 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon freshly squeezed lemon juice
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon hot sauce, or to taste
2 to 3 green onions, white and pale green parts only, finely chopped
1 stalk celery, very finely chopped
1 clove garlic, finely chopped
Coarse salt and freshly ground black pepper

Steps:

  • In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
  • Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain.
  • Serve warm with a dollop of Country Remoulade and garnished with chives.
  • In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
  • Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.

VIRGINIA CRABCAKES



Virginia Crabcakes image

I love crabcakes and I especially like the fact that these are baked and not fried.From the R.S.V.P. section of a February 1986 issue of Bon Appetit. It was requested from the Scale o'de Whale, a seafood restaurant in Portsmouth, Virginia. This makes 8 first course or appetizer servings or 4 main course servings.

Provided by Leslie in Texas

Categories     Crab

Time 37m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup cubed trimmed soft white bread
1 tablespoon finely chopped pimiento
2 tablespoons minced fresh parsley
1 1/2 teaspoons Old Bay Seasoning
2 lbs cooked backfin crab meat
1/3 cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
3 drops hot pepper sauce (or to taste)
paprika
2 tablespoons butter, melted (1/4 stick)

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.

SUPER-RICH VIRGINIA CRAB CAKES



Super-Rich Virginia Crab Cakes image

Excellent crab cake recipe! Could be used as a main course or an appetizer. Taken from Gourmet Magazine, Feburary, 1995 issue and presented by Jessica B. Harris.

Provided by Bev I Am

Categories     Crab

Time 30m

Yield 24 small crab cakes

Number Of Ingredients 9

2 cups backfin crab meat, picked over
1 cup fresh breadcrumb
2 large eggs
1/2 cup heavy cream
1 dash hot sauce
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh parsley leaves
2 teaspoons grated onions
2 tablespoons unsalted butter

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



Tangier Island Virginia Crab Cakes image

These recipes are from Tangier Island,Virginia and they are very,very delicious. I hope you make and enjoy them.

Provided by anne girucky

Categories     Seafood

Time 2h20m

Number Of Ingredients 9

1 lb claw meat from blue crab
2 slice bread
1 tsp old bay seasoning
1 Tbsp mayonnaise
1 tsp prepared mustard
1 tsp dried mustard
1 egg
1 tsp fresh parsley
salt and pepper to taste

Steps:

  • 1. Mix all ingredients together,shape into cakes. On a cookie sheet lined with plastic wrap place the cakes and cover with another piece of plastic warp. Place in fridge for at least an hour before cooking. If you don't let them rest in fridge for at least that hour they will fall a part on you as you cook them
  • 2. After the hour take out of fridge get a cast iron skillet (or what ever skillet you are using) and preheat on stove with veg oil.
  • 3. Fry quickly in hot oil until golden brown

DELICIOUSLY EASY CRAB CAKE RECIPE



Deliciously Easy Crab Cake Recipe image

Don't be intimidated by the idea of making crab cakes from scratch. This is an easy crab cake recipe and yours will be delicious.

Provided by Cassie Marshall

Categories     Main Course

Time 35m

Number Of Ingredients 7

1 pound crab meat
3 tablespoons dried panko breadcrumbs or cracker crumbs
2 teaspoons chopped fresh parsley
1 large egg
1 teaspoon Old Bay Seasoning
1/2 teaspoon ground dried mustard (or 1/2 teaspoon prepared Dijon mustard)
2 tablespoons mayonnaise

Steps:

  • Combine breadcrumbs, chopped fresh parsley, crab meat, and Old Bay Seasoning in a medium-sized mixing bowl.
  • Mix until the ingredients are well incorporated. Don't over-mix.
  • Put egg, mayo, and mustard in a small bowl and whisk together.
  • Combine the ingredients of both bowls. Stir well without over-mixing.
  • Place the mixture in the refrigerator and allow it to chill for 30 minutes. Meanwhile, grease a baking sheet or cookie sheet.
  • Remove from refrigerator.
  • Preheat oven or broiler to 450 degrees Fahrenheit.
  • Form your crab mixture into cakes and place them on the baking sheet.
  • Bake in the broiler or center oven rack for 10-15 minutes or until the crab cakes are light golden brown.
  • Serve with tartar sauce, a lemon wedge, or remoulade sauce.

Nutrition Facts : Calories 235 kcal, ServingSize 1 serving

CRAB CAKES



Crab Cakes image

The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.

Provided by Ian Knauer

Categories     Egg     Quick & Easy     Lunch     Mayonnaise     Crab     Summer     Pan-Fry     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 8

2 slices firm white sandwich bread
1/2 pound jumbo lump crabmeat, picked over
2 tablespoon mayonnaise
1/2 teaspoon Worcestershire sauce
1 large egg, beaten
2 tablespoon unsalted butter
Accompaniment:
lemon wedges

Steps:

  • Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
  • Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
  • Serve with:
  • french fries and/or baby greens tossed with lemon vinaigrette.

SUPER-RICH VIRGINIA CRAB CAKES



Super-Rich Virginia Crab Cakes image

Provided by Jessica B. Harris

Categories     Milk/Cream     Cocktail Party     Crab     Pan-Fry     Gourmet

Yield 24 small crab cakes

Number Of Ingredients 9

2 cups backfin crab meat (about 3/4 pound), picked over
1 cup fresh bread crumbs
2 large eggs
1/2 cup heavy cream
a dash of hot sauce, or to taste
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh parsley leaves
2 teaspoons grated onion
2 tablespoons unsalted butter

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.

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