Virginia Style Crab Cakes
Virginia Style Crab Cakes feature tender crab meat mixed with Old Bay seasoning, mustard, and bread, then fried to golden perfection—an ideal appetizer or main for seafood lovers.
Ingredients
Instructions
- Combine crab meat, baking powder, mustard, and Old Bay seafood seasoning together.
- Mix egg and bread slices together to form bread crumbs.
- Add the egg and bread mixture to the crab mixture and combine all ingredients well.
- Form the mixture into cakes.
- Fry the cakes in Wesson oil or your favorite oil until golden brown.
Tips & Substitutions
For optimal flavor, use fresh lump crab meat and avoid overmixing to keep the cakes tender. If you don't have Old Bay seasoning, a mix of celery salt, paprika, and black pepper can work as a substitute. For a lighter option, consider baking the cakes in the oven instead of frying. These crab cakes can also be paired with a tangy remoulade sauce for an extra kick, enhancing their seafood flavors.
Serving Suggestions
Serve these Virginia Style Crab Cakes with a wedge of lemon and a side of tartar sauce for dipping. They pair beautifully with a light salad, like a Seaside Pasta Salad, or with coleslaw for a refreshing contrast. For a complete meal, consider serving them alongside roasted vegetables or a flavorful grain like quinoa.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes or until heated through. Alternatively, you can pan-fry them again briefly to regain their crispiness. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Virginia Style Crab Cakes contains roughly 477 calories, with 8g protein, 97g carbohydrates, and 7g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 481mg per serving (21% 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 make crab cakes ahead of time?
Yes, you can prepare the crab mixture and form the cakes ahead of time. Store them in the refrigerator for up to 24 hours before cooking. Just be sure to handle them gently to maintain their shape. When ready to serve, simply fry or bake them until golden brown.
What kind of crab meat should I use?
Fresh lump crab meat is ideal for these cakes, but you can also use canned crab meat if fresh isn't available. Be sure to check for shells and drain any excess liquid. For a different flavor profile, you could experiment with using crab claw meat, which tends to be more affordable and still delicious.
Can I freeze leftover crab cakes?
Yes, you can freeze un-cooked crab cakes. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag once solid. They can be kept frozen for up to 3 months. Cook from frozen, adding a few extra minutes to the frying time.
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).