Dan Gill
Virginia Crab Cakes (Dan Gill)
1 Lb crabmeat, picked over to remove any shells. “Lump” is nice but very expensive.
“special” often has too much shell. We use “backfin.”
1 egg, beaten
4 tsp. Mayonnaise
2 tsp. Prepared mustard (Frenches or dijon)
3 drops vinegar (we use our Eastern NC Sauce)
½ Tbsp. Heavy cream (we omit when made ahead as the crab cakes can get soggy)
Mix ingredients in a small bowl. Gently coat crabmeat without breaking it up. Shape into cakes about 3-4 inches in diameter and ¾ inches thick. Roll in flour or bread crumbs (preferably Panko or Japanese style bread crumbs) and fry in a hot skillet. To broil, dot with butter, squeeze over a little lemon juice, and place under the broiler.