VIRGINIA CRAB CAKES

1 lb. fresh, frozen or canned crab meat
3 eggs
1/2 c. mayonnaise
1/4 c. minced scallions, including green part
2 T. minced celery, including leaves
1 t. Worcestershire sauce
1 T. lemon juice
1/2 c. fresh bread crumbs
3/4 c. flour
fine, fresh bread crumbs, oil and butter

Pick over crab meat and drain if canned. Mix crab meat, 1 egg, mayonnaise, scallion, celery, worcestershire sauce, lemon juice and 1/2 c. bread crumbs together and place in a sieve to drain. Place the flour on one sheet of waxed paper, and the fine bread crumbs on another sheet. Beat the 2 remaining eggs lightly. Heat equal parts of oil and butter to a depth of 1/2 inch in a large heavy skillet. Shape the crab mixture into rounded patties and drop into the flour to coat. Next, coat with beaten egg, and bread crumbs. Brown on both sides in hot fat.
(serves 6)

Virginia Crab Cake recipe is published in our May, 1998 Menu Minder.

You may like to try these other appetizer recipes below: