Chesapeake restaurant crab cakes

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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