Virginia Crabcakes

Submitted by Leslie in Texas

"I love crabcakes and I especially like the fact that these are baked and not fried.From the R.S.V.P. section of a February 1986 issue of Bon Appetit. It was requested from the Scale o'de Whale, a seafood restaurant in Portsmouth, Virginia. This makes 8 first course or appetizer servings or 4 main course servings."

 

• Ready In: 37mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 cup cubed trimmed soft white bread
• 1 tablespoon finely chopped pimiento
• 2 tablespoons minced fresh parsley
• 1 1⁄2 teaspoons Old Bay Seasoning
• 2 lbs cooked backfin crab meat
• 1⁄3 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 teaspoon Worcestershire sauce
• 3 drops hot pepper sauce (or to taste)
• paprika
• 2 tablespoons butter, melted (1/4 stick)

directions

1. Preheat oven to 400 degrees.
2. Lightly greased baking sheet.
3. Mix bread, pimiento,parsley and seasoning in large bowl; gently fold in crabmeat.
4. Blend mayonnaise,mustard,worcestershire and hot pepper sauce in small bowl.
5. Gently fold into crab mixture and pat mixture into 8 cakes.
6. Arrange on prepared sheet, sprinkle with paprika and brush with butter.
7. Bake until lightly browned, 10 to 12 minutes.
8. Serve immediately.

Reviews

[lesleysank]

We loved these crabcakes! The seasoning was perfect, complementing the crab flavor without overwhelming it. I had trouble getting them to the plate without having them fall apart, but they were delicious. I'll definitely make them again and again.