SUPER-RICH VIRGINIA CRAB CAKES
Excellent crab cake recipe! Could be used as a main course or an appetizer. Taken from Gourmet Magazine, Feburary, 1995 issue and presented by Jessica B. Harris.
Provided by Bev I Am
Categories Crab
Time 30m
Yield 24 small crab cakes
Number Of Ingredients 9
Steps:
- In a bowl, combine crab meat and bread crumbs.
- In a small bowl, whisk eggs well and add cream, whisking.
- Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
- In large heavy skillet, heat 1 tbs butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons.
- Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture.
- Serve crab cakes warm.
- Makes 24 crab cakes.
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Shaniz Wairimu
[email protected]Overall, I thought these crab cakes were pretty good. They were easy to make, and the flavor was decent. However, I would probably try a different recipe next time.
Chris Cameron
[email protected]I found that the crab cakes were a bit too oily. I would recommend draining the crab meat before adding it to the recipe.
aga
[email protected]These crab cakes were a bit too salty for my taste. I would recommend using less salt in the recipe.
Lisa Stewart
[email protected]I've never made crab cakes before, but this recipe made it easy. The instructions were clear and concise, and the crab cakes turned out perfectly.
Tia RITCHIE
[email protected]I wasn't sure how these crab cakes would turn out, but I was pleasantly surprised. They were crispy on the outside and tender on the inside, and the flavor was delicious. I'll definitely be making these again.
Yuri Majin
[email protected]These crab cakes are a bit pricey to make, but they're worth every penny. The flavor is incredible, and they're sure to impress your guests.
jhonalsogi 147
[email protected]I love that this recipe uses fresh crab meat. It really makes a difference in the flavor. I also like that the recipe doesn't use any fillers, like bread crumbs or cracker crumbs.
Binod
[email protected]I've made these crab cakes several times now, and they're always a hit with my family and friends. They're the perfect finger food for parties or potlucks.
Kajs Jans
[email protected]These crab cakes were super easy to make, and they turned out perfectly. I served them with a side of tartar sauce and lemon wedges, and they were absolutely delicious.
Melissa Herrera
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of crab, but I'm so glad I did. These crab cakes were amazing! They were crispy on the outside and tender on the inside, and the flavor was out of this world.
brendon grant
[email protected]I've tried many crab cake recipes, but this one is by far the best. The crab meat was fresh and succulent, and the bread crumbs and spices gave it a perfect balance of flavors.
Hasan Mehedi
[email protected]OMG, these crab cakes were a hit! The flavor was incredible, and the texture was spot-on. I'll definitely be making these again.