Chesapeake Restaurant Crab Cakes

* Exported from MasterCook *

CHESAPEAKE RESTAURANT CRAB CAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Lump crabmeat, cooked
1 ea Egg, beaten
1 t 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

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.



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