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Virginia Crab Cakes

herbal.chef's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Seafood

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