Crab Cakes

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This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Crab Cakes

½ cup onion, minced 2 eggs, slightly beaten 2 tablespoons Dijon mustard
½ cup mayonnaise (such as Duke’s)
1 tablespoon seafood seasoning (such as Old Bay)
1 tablespoon minced chives
½ teaspoon hot sauce (such as Tabasco)
2 tablespoons lemon juice
¼ cup bread crumbs
1 pound crab claw meat, picked clean
¼ pound lump crabmeat, picked clean

Combine first eight ingredients, and let stand 10 minutes.

Add the claw meat, and mix well, breaking up large clumps.

Gently fold in the backfin, being careful not to break up lumps.

Form into cakes, and griddle in butter.

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