Side Pannel
Chesapeake Restaurant Crab Cakes
Chesapeake Restaurant Crab Cakes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 1 lb Lump crabmeat, cooked
- 1 Egg, beaten
- 1 ts Salt
- 1/2 ts Pepper
- 1/4 c Parsley, chopped
- 1/4 ts Dry mustard
- 1/2 c Mayonnaise
- 1/4 ts Worcestershire sauce
- 1 c Bread crumbs
- 6 tb 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 1/3 - 1/2 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.
little on the salt.
Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in
medium bowl. Using 1/3 - 1/2 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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