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Virginia Crab Cakes

herbal.chef's picture
  Crabmeat 1 Pound (Fresh, Frozen Or Canned)
  Eggs 3
  Mayonnaise 1⁄2 Cup (8 tbs)
  Minced scallions 1⁄4 Cup (4 tbs) (Including Green Part)
  Minced celery with leaves 2 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Lemon juice 1 Tablespoon
  Fresh bread crumbs 1⁄2 Cup (8 tbs)
  Flour 3⁄4 Cup (12 tbs)
  Fine fresh bread crumbs 1 Cup (16 tbs)
  Oil 1 Tablespoon
  Butter 1 Tablespoon

Pick over crabmeat; drain if canned.
Mix the crabmeat, one egg, mayonnaise, scallions, celery, Worcestershire sauce, lemon juice and the half cup of bread crumbs.
Place in a sieve and drain.
Place the flour on one sheet of wax paper, fine bread crumbs on another.
Beat two eggs hghtly.
Heat equal parts of oil and butter to a depth of one-quarter inch in a large, heavy skillet.
Shape the crab mixture into rounded teaspoonfuls and drop into the flour.
Coat with flour, then with egg and finally with crumbs.
Brown on both sides in hot fat.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2187 Calories from Fat 1179

% Daily Value*

Total Fat 136 g208.9%

Saturated Fat 22.8 g114.1%

Trans Fat 0 g

Cholesterol 1190.8 mg396.9%

Sodium 4258.1 mg177.4%

Total Carbohydrates 120 g40%

Dietary Fiber 5.3 g21.4%

Sugars 14.4 g

Protein 116 g231.1%

Vitamin A 29.9% Vitamin C 184%

Calcium 72.1% Iron 57.3%

*Based on a 2000 Calorie diet


Virginia Crab Cakes Recipe