Tangier Island Virginia Crab Cakes

We have made another crab cake recipe in the past, and I have to say, we liked the first one better. As you can tell from Doug's question mark of Remoulade on the finished cake, we weren't that impressed with this recipe. 

• 1 large egg, beaten
• 1 Tbsp mayonnaise
• 1 tbsp ground mustard
• 1 tsp seafood seasoning
• 1 tsp prepared mustard
• 1 tsp minced fresh parsley
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb lump crabmeat, drained
• 2 slices white bread, finely crumbled (about 1 1/2 cups)
• 3 Tbsp canola oil

In a large bowl, mic the first 8 ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until blended. Shape into 12 1/2 inch thick patties. 

In a skillet, heat oil over medium-high heat. Add crab cakes in batches; cook until golden brown, 2-3 minutes on each side. 

Serves 12

Prep Time: 20 minutes

Total Time: 30 minutes

Recipe from Taste of Home