Mathews County Virginia Crab Cakes
Savory Virginia-style crab cakes featuring tender backfin crabmeat, seasoned with Old Bay, and served with a spicy horseradish-ketchup dipping sauce, perfect for seafood lovers.
Ingredients
Instructions
- Steam the crabs, then cool and pick the meat.
- In a large bowl, combine crabmeat, bread, seafood seasoning, salad dressing, salt, pepper, egg, and Worcestershire sauce.
- Mix until well combined; the mixture should be firm enough to form into cakes.
- Heat oil in a skillet over medium heat.
- Form the mixture into cakes and fry until golden brown on each side.
- Mix horseradish and ketchup to serve as a dipping sauce.
Tips & Substitutions
For the best crab cakes, use fresh backfin crabmeat and avoid overmixing to keep a chunkier texture. If you don't have seafood seasoning, a mix of Old Bay and paprika can work well. For a gluten-free option, substitute the bread with crushed gluten-free crackers. Adding a splash of lemon juice can enhance the flavor, reminiscent of dishes like Broiled Crabmeat Appetizers.
Serving Suggestions
Serve your crab cakes with a side of mixed greens or coleslaw for a refreshing contrast. They pair beautifully with a homemade horseradish sauce or tartar sauce. For a complete meal, consider serving them alongside Cream Corn And Crawfish Soup or as part of a seafood platter featuring Open-Face Crab Sandwiches.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 4-5 minutes on each side until warmed through and crispy. Alternatively, you can bake them in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mathews County Virginia Crab Cakes contains roughly 588 calories, with 8g protein, 98g carbohydrates, and 19g fat. It is an excellent source of vitamin A (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1194mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crabmeat for this recipe?
Yes, you can use canned crabmeat, but fresh is recommended for the best flavor and texture. Make sure to drain it well and check for any shell fragments. Canned crab can sometimes be softer, so handle it gently when mixing.
What can I substitute for salad dressing?
You can substitute salad dressing with mayonnaise for a creamier texture or Greek yogurt for a healthier option. Both alternatives will help bind the ingredients together while enhancing the flavor of the crab cakes.
How do I know when the crab cakes are done frying?
Crab cakes are done when they are golden brown on both sides, usually about 4-5 minutes per side over medium heat. You can also check the internal temperature; it should reach 165°F. If unsure, break one open to check that it's hot throughout.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).