Tangier Virginia Crab Cakes

June 5, 2020
kat simons
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INGREDIENTS

  • 2 cups backfin crab meat (about 3/4 pound), picked over
  • 1 cup fresh bread crumbs
  • 2 large eggs
  • 1/2 cup heavy cream
  • a dash of hot sauce, or to taste
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons chopped fresh parsley leaves
  • 2 teaspoons grated onion
  • 2 tablespoons unsalted butter

For the full recipe, please visit Epicurious!

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