chesapeake restaurant crab cakes

Name: Chesapeake Restaurant Crab Cakes
Ingredients: 1 pound(s) lump crab meat; 1 - egg, beaten; 1 teaspoon(s) salt; 1/4 cup(s) chopped parsley; 1/2 teaspoon(s) pepper; 1/4 teaspoon(s) dry mustard; 1/2 cup(s) mayonnaise; 1/4 teaspoon(s) worcestershire sauce; 1 cup(s) bread crumbs; 6 tablespoon(s) butter

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Ingredients

1 pound lump crab meat
1 - egg, beaten
1 teaspoon salt
1/4 cup chopped parsley
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/2 cup mayonnaise
1/4 teaspoon worcestershire sauce
1 cup bread crumbs
6 tablespoons butter

How To Make chesapeake restaurant crab cakes

Step 1

I personally like to add 1 teaspoon of seafood seasoning to this and cut back a little on the salt.

Step 2

Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl.
Step 3

Using 1/3 - 1/2 cup for each cake, shape mixture into 6 cakes.
Step 4

Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2 hours.
Step 5

Melt butter in 10\" skillet.
Step 6

Brown crab cakes in butter until golden on both sides and heated through.
Step 7

Cakes will keep in refrigerator 3-4 days and in the freezer 2 months.
Step 8

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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