Chesapeake Restaurant Crab Cakes

Name: Chesapeake Restaurant Crab Cakes
Ingredients: 1 lb lump crab meat; 1 egg, beaten; 1 tsp salt; 1/4 c chopped parsley; 1/2 tsp pepper; 1/4 tsp dry mustard; 1/2 c mayonnaise; 1/4 tsp worcestershire sauce; 1 c bread crumbs; 6 Tbsp butter

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By Just A Pinch KitchenCrew

Rating:

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Ingredients

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1 lb

lump crab meat
1

egg, beaten
1 tsp

salt
1/4 c

chopped parsley
1/2 tsp

pepper
1/4 tsp

dry mustard
1/2 c

mayonnaise
1/4 tsp

worcestershire sauce
1 c

bread crumbs
6 Tbsp

butter

How to Make Chesapeake Restaurant Crab Cakes

Step-by-Step

I personally like to add 1 teaspoon of seafood 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.