Chesapeake restaurant crab cakes
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.