Fab Crab Cakes

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.

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