Virginia Crabcakes
Delight in the coastal flavors of the Chesapeake Bay with these authentic Virginia Crabcakes, a true showcase of fresh lump crabmeat. Lightly seasoned with Old Bay for that signature Mid-Atlantic touch and bound together with a creamy blend of mayonnaise, Dijon mustard, and a hint of lemon juice, these crabcakes are all about letting the sweet crab shine. A quick chill in the fridge ensures they hold their shape, while a golden sear in a buttery skillet creates a crisp, flavorful crust. Perfectly tender and packed with natural seafood goodness, they're ready in just 25 minutes and make a stunning entrée when paired with tartar sauce, lemon aioli, or a crisp side salad. Whether you're hosting a dinner party or indulging in a weeknight treat, these homemade crabcakes are sure to impress.
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Recipe Information
Ingredients
- 1 pound fresh lump crabmeat
- 0.333 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 large egg
- 0.5 cup Italian-style breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Instructions
Inspect the crabmeat carefully, removing any bits of cartilage or shell. Be gentle to avoid breaking apart the lumps of crab.
In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and the egg until well combined.
Gently fold the crabmeat into the wet mixture, being careful not to break the lumps. Add the breadcrumbs and parsley, mixing lightly until the mixture holds together when pressed.
Form the mixture into 8 evenly-sized patties, about 3 inches wide. Place on a parchment-lined plate or tray and refrigerate for at least 30 minutes to help them set.
Heat a large skillet over medium heat. Add the butter and vegetable oil, letting them melt and combine.
Carefully place the crabcakes into the skillet, cooking them for 4-5 minutes on each side, or until golden brown and heated through.
Remove the crabcakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the crabcakes warm with your favorite dipping sauce, such as tartar or a lemon aioli, alongside a fresh green salad or coleslaw.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.1 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 426 mg | 33% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1906 mg | 41% | |
*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.
