Super Rich Virginia Crab Cakes
Indulge in the decadence of **Super Rich Virginia Crab Cakes**, a coastal classic that showcases the sweet, delicate flavor of fresh lump crab meat. These homemade crab cakes are elevated with a creamy blend of mayonnaise, Dijon mustard, and a hint of Old Bay seasoning, while fresh parsley and a squeeze of lemon juice add brightness. Each patty is gently bound with panko breadcrumbs for a perfect texture that’s golden and crisp on the outside but tender and succulent inside. Quick to prepare and ready in just 30 minutes (after chilling), they’re lightly sautéed in a buttery oil blend for that restaurant-quality finish. Perfect for a family dinner or as a showstopping appetizer, serve these crab cakes with your favorite dipping sauce or a zesty lemon wedge for a true taste of the Chesapeake Bay. Keywords: Virginia crab cakes, lump crab meat recipes, Old Bay seasoning crab cakes, crispy homemade crab cakes, coastal cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound fresh lump crab meat
- 0.333 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons old bay seasoning
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh lemon juice
- 1 large egg
- 0.5 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
Instructions
In a large mixing bowl, gently combine the fresh lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, chopped parsley, fresh lemon juice, and the large egg. Be careful not to break apart the lumps of crab meat.
Gently fold in the panko breadcrumbs until the mixture comes together. Do not overmix.
Divide the mixture into 8 equal portions and shape them into patties about 2.5 inches in diameter. Place the patties on a parchment-lined plate or baking tray and refrigerate for at least 30 minutes to firm up.
Heat a large skillet over medium heat and add the butter and canola oil. Allow the butter to melt and combine with the oil.
Carefully place the crab cakes into the skillet, being mindful not to overcrowd. Cook for 3-4 minutes on each side, or until golden brown and heated through.
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve immediately with your favorite dipping sauce or a squeeze of fresh lemon.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 364 mg | 28% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1707 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
