Super-Rich Virginia Crab Cakes

Total Time
30mins
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. In a bowl, combine crab meat and bread crumbs.
  2. In a small bowl, whisk eggs well and add cream, whisking.
  3. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
  4. In large heavy skillet, heat 1 tbs butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons.
  5. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture.
  6. Serve crab cakes warm.
  7. Makes 24 crab cakes.
Most Helpful

I love crabMEAT, however, in general I'm NOT a crabCAKE lover because the ingrdients tend to overpower the subtle taste of the crabmeat. This recipe is the first and ONLY crabcake I have ever tasted that doesn't allow the flavor of the crabmeat to get lost. Surprisingly simple and yet it tastes like sophisticated dinner.

Dan'l July 03, 2002

Bev, I was having an old friend and his new girlfriend over for dinner and wanted to keep it simple, but sort of special. These crab cakes served with lemon scented orzo and brocolli was the perfect menu. Excellent! Bev, you rock on girl!

Richard-NYC August 03, 2003

I thought this was a very good recipe but it seemed to be missing something. Not sure what but the flavor was a little too bland for my tastes.

tiger7lady February 17, 2009

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