Chesapeake Restaurant Crab Cakes

Chesapeake Restaurant Crab Cakes Recipe

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★★★★★ 1 vote



  • 1 lb
    lump crab meat
  • 1
    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


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

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

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