Best 6 Virginia Crab Cakes Recipes
In the realm of culinary delights, few dishes evoke the essence of coastal living quite like the delectable Virginia crab cake. Originating from the shores of the Chesapeake Bay, these golden-brown patties are a symphony of flavors and textures that have captivated seafood enthusiasts for generations. Made with fresh crab meat, carefully seasoned with a blend of herbs and spices, and gently bound together with a touch of mayonnaise, Virginia crab cakes embody the bounty of the sea. Whether pan-fried to a crispy perfection or baked until tender and flaky, these culinary gems are a staple of seafood restaurants and a cherished tradition in homes along the Chesapeake Bay. This article offers a comprehensive guide to crafting the perfect Virginia crab cake, featuring three distinct recipes that cater to various preferences and skill levels. From the classic pan-fried method to the air fryer technique and the gluten-free alternative, each recipe provides step-by-step instructions to ensure a successful and delicious outcome.
Here are our top 6 tried and tested recipes!
TANGIER ISLAND VIRGINIA CRAB CAKES
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
Categories Appetizers
Time 25m
Yield 12 crab cakes.
Number Of Ingredients 11
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.
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.
Provided by Bev I Am
Categories Crab
Time 30m
Yield 24 small crab cakes
Number Of Ingredients 9
Steps:
- 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.
SUPER-RICH VIRGINIA CRAB CAKES
Provided by Jessica B. Harris
Categories Milk/Cream Cocktail Party Crab Pan-Fry Gourmet
Yield 24 small crab cakes
Number Of Ingredients 9
Steps:
- 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 a large heavy skillet, heat 1 tablespoon 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.
TANGIER ISLAND VIRGINIA CRAB CAKES
These recipes are from Tangier Island,Virginia and they are very,very delicious. I hope you make and enjoy them.
Provided by anne girucky
Categories Seafood
Time 2h20m
Number Of Ingredients 9
Steps:
- 1. Mix all ingredients together,shape into cakes. On a cookie sheet lined with plastic wrap place the cakes and cover with another piece of plastic warp. Place in fridge for at least an hour before cooking. If you don't let them rest in fridge for at least that hour they will fall a part on you as you cook them
- 2. After the hour take out of fridge get a cast iron skillet (or what ever skillet you are using) and preheat on stove with veg oil.
- 3. Fry quickly in hot oil until golden brown
VIRGINIA CRAB CAKES
This crab cake recipe uses potatoes as a binder instead of bread crumbs. A very simple recipe that lets the crab shine through. Prep time does not include time to make mashed potatoes....recipe calls for leftover mashed potatoes.
Provided by Lynette !
Categories Seafood
Time 25m
Number Of Ingredients 7
Steps:
- 1. FIrst, adjust your onion content depending on who you are serving. When I serve kids, I tend to reduce it....judge by the consistency of your cakes and diners.
- 2. Combine the first six ingredients in a large bowl; stir well. Shape the crab mixture into 12 patties.
- 3. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°. Fry patties for 2 to 3 minutes or until golden. Drain well.
VIRGINIA CRAB CAKES
Yield 24 pieces
Number Of Ingredients 9
Steps:
- combine crab in bowl with bread crumbs. In a small bowl, whisk eggs well and add cream whisking. Add cream mixture, hot sauce, worcestershire, parsley, onion, salt & pepper to crab mixture and combine well. In a large skillet heat 1 T butter over moderate heat until foam subsides and drop half the crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes on each side. Repeat with remaining mixture. Serve warm.
Tips:
- Choose the Right Crab Meat: Use fresh or frozen lump crab meat for the best flavor and texture. Avoid using canned or shredded crab meat, as it will not hold together well in the crab cakes.
- Be Gentle: Handle the crab meat gently to prevent it from breaking up. Use a light touch when mixing the ingredients together.
- Don't Overmix: Overmixing the crab cakes will make them tough. Mix the ingredients just until they are combined.
- Chill the Crab Cakes: Before cooking, chill the crab cakes for at least 30 minutes. This will help them hold their shape better.
- Cook the Crab Cakes Over Medium Heat: Cooking the crab cakes over medium heat will help them cook evenly without burning.
- Don't Flip the Crab Cakes Too Often: Flipping the crab cakes too often will break them up. Only flip them once, when they are golden brown on the bottom.
- Serve the Crab Cakes with Your Favorite Sides: Crab cakes can be served with a variety of sides, such as tartar sauce, lemon wedges, coleslaw, or french fries.
Conclusion:
With their crispy exterior and tender, flavorful interior, Virginia crab cakes are a delicious and easy-to-make seafood dish. By following the tips in this article, you can create perfect crab cakes every time. Whether you are serving them as an appetizer, main course, or sandwich, Virginia crab cakes are sure to be a hit with your family and friends.
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