Super-Rich Virginia Crab Cakes

"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."
photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
24 small crab cakes




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

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. 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!
  3. who puts heavy cream in a crab cake? No one !! MAYO or don't bother!!!! and only Hellmans!
  4. 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.
  5. I opened the cupboards tonight and didn't have much to choose from. I did have a bunch of leftover imitation crab meat from making sushi a couple nights ago, so I looked for a recipe that used crab. I just happened to have everything I needed to make this and I'm glad I did. These crab cakes were so easy to make and turned out wonderful! I was a little skeptical substituting imitation crab, but it still turned out really good! Thanks a lot for a great recipe!


I joined when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
View Full Profile

Find More Recipes