Super-Rich Virginia Crab Cakes

Super-Rich Virginia Crab Cakes

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Yield: 24small crab cakes

    • About This Recipe

    “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

  • 2cupsbackfin crab meat, picked over
  • 1cupfresh breadcrumb
  • 2largeeggs
  • 1/2 cupheavy cream
  • 1dashhot sauce
  • 2teaspoonsWorcestershire sauce
  • 2teaspoonschopped fresh parsley leaves
  • 2teaspoonsgrated onions
  • 2tablespoonsunsalted butter

    • Directions

  • 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.

    • Reviews

  • “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.”

  • “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!”

  • “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.”

  • “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!”

  • “Great crab cakes from the first bite to the last.Loved the combination of flavors and the fact that there was more fish than crumbs, which is a plus with me.We give 5 stars all the way!”

  • “I found these really easy to make and they were delicious!Thanks!”

  • “Richard-NYC recommended these crab cakes to me, and they did not disappoint.I love the natural sweetness of crab and don’t care for a lot of filler in my crab cakes.These were a perfect balance of flavors that allowed the crab to shine.Excellent recipe!I served them on top of recipe #139790 for our Valentine’s dinner.Thanks to both Richie and Bev.:)”

    •