chesapeake restaurant crab cakes
- Categories
- Seafood
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lump crabmeat, cooked |
| 1 each | Egg, beaten |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| ¼ cup | Parsley, chopped |
| ¼ teaspoon | Dry mustard |
| ½ cup | Mayonnaise |
| ¼ teaspoon | Worcestershire sauce |
| 1 cup | Bread crumbs |
| 6 tablespoons | Butter |
I personally like to add 1 ts of Old Bay seasoning to this and cut back a little on the salt.
Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl. Using ⅓ - ½ cup for each cake, shape mixture into 6 cakes. Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2 hours. Melt butter in 10" skillet. Brown crab cakes in butter until golden on both sides and heated through.
Cakes will keep in refrigerator 3-4 days and in the freezer 2 months.
To reheat, wrap in foil and warm in preheated 325 degree oven for 10 minutes or refry in a skillet with a little butter.
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