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

Time 25m

Yield 12 crab cakes.

Number Of Ingredients 11

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

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.