Ann Girucky of Virginia makes a family classic that’s crunchy on the outside and creamy on the inside. Just add a squeeze of lemon.
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Tangier Island Virginia Crab Cakes
These crisp-on-the-outside, tender-onthe-inside crab cakes are what I grew up eating. They’re absolutely delicious each and every time. —Ann Girucky, Norfolk, VA
Prep: 20 min. • Cook: 5 min./batch Makes: 12 crab cakes
1 large egg, beaten
1 Tbsp. mayonnaise
1 tsp. ground mustard
1 tsp. seafood seasoning
1 tsp. prepared mustard
1 tsp. minced fresh parsley
¹/â‚‚ tsp. salt ¹/â‚„ tsp. pepper
1 lb. lump crabmeat, drained 2 slices white bread, finely
crumbled (about 1¹â‚‚ cups)
3 Tbsp. canola oil
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Esta historia es de la edición Summer 2018 de Taste of Home.
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