Virginia Crab Cakes Recipe
Ingredients
| Crabmeat | 1 pound, frozen | |
| Eggs | 3 | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| 1/4 cup minced scallions, including green part | ||
| 2 tablespoons minced celery with leaves | ||
| Worcestershire sauce | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Bread crumbs | 1/2 Cup (16 tbs) | |
| Flour | 3/4 Cup (16 tbs) | |
| Fine fresh bread crumbs | ||
| Oil | ||
| Butter | ||
Directions
Pick over crabmeat; drain if canned.
Mix the crabmeat, one egg, mayonnaise, scallions, celery, Worcestershire sauce, lemon juice and the half cup of bread crumbs.
Place in a sieve and drain.
Place the flour on one sheet of wax paper, fine bread crumbs on another.
Beat two eggs hghtly.
Heat equal parts of oil and butter to a depth of one-quarter inch in a large, heavy skillet.
Shape the crab mixture into rounded teaspoonfuls and drop into the flour.
Coat with flour, then with egg and finally with crumbs.
Brown on both sides in hot fat.
Mix the crabmeat, one egg, mayonnaise, scallions, celery, Worcestershire sauce, lemon juice and the half cup of bread crumbs.
Place in a sieve and drain.
Place the flour on one sheet of wax paper, fine bread crumbs on another.
Beat two eggs hghtly.
Heat equal parts of oil and butter to a depth of one-quarter inch in a large, heavy skillet.
Shape the crab mixture into rounded teaspoonfuls and drop into the flour.
Coat with flour, then with egg and finally with crumbs.
Brown on both sides in hot fat.
Chef
