Yield: 6 Servings
|1 pounds||Lump crabmeat, cooked|
|1 each||Egg, beaten|
|¼ cup||Parsley, chopped|
|¼ teaspoon||Dry mustard|
|¼ teaspoon||Worcestershire sauce|
|1 cup||Bread crumbs|
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.