Chesapeake Restaurant Crab Cakes

Chesapeake Restaurant Crab Cakes Recipe

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1 lb
lump crab meat
egg, beaten
1 tsp
1/4 c
chopped parsley
1/2 tsp
1/4 tsp
dry mustard
1/2 c
1/4 tsp
worcestershire sauce
1 c
bread crumbs
6 Tbsp

How to Make Chesapeake Restaurant Crab Cakes


  • 1I personally like to add 1 teaspoon of seafood seasoning to this and cut back a little on the salt.
  • 2Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl.
  • 3Using 1/3 - 1/2 cup for each cake, shape mixture into 6 cakes.
  • 4Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2 hours.
  • 5Melt butter in 10" skillet.
  • 6Brown crab cakes in butter until golden on both sides and heated through.
  • 7Cakes will keep in refrigerator 3-4 days and in the freezer 2 months.
  • 8To 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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About Chesapeake Restaurant Crab Cakes

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy

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