Virginia Crab Cakes Recipe
This crab cake recipe is a standout in its use of lump crab meat and minimal fillers. Eggs and Ritz crackers bind the cakes together and add a touch of moisture and a subtle buttery crunch.
Ingredients
- 1 lb jumbo lump, crabmeat
- ½ cup Ritz crackers, ground
- 1 egg
- 5 tbsp mayonnaise (use Duke's, if available)
- 1 tbsp parsley, fine chopped
- 1 tbsp Worcestershire sauce
- 1 tsp prepared mustard
- 1 tbsp Old Bay Seasoning or J.O. Crab Seasoning
Instructions
- In a large bowl, whisk together breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning until well mixed.
- Add the crabmeat to the mixture. Gently fold in the crabmeat, taking care not to break up the lumps
- After mixing, refrigerate the mixture for about 30 minutes. This will help the crab cakes hold their shape during cooking
- Preheat your oven to a high temperature (about 450°F). Grease a baking pan
- Use a 1/2 cup measuring cup to scoop and portion out the mixture. Form it into individual cakes, then place them on the greased baking sheet.
- Bake the crab cakes in the preheated oven for about 12–14 minutes, or until they're golden brown
- Let the crab cakes cool for a few minutes before serving. They can be enjoyed as a main dish, a sandwich filling on a toasted bun, or even as mini crab cakes for a delightful finger food[