Chesapeake Restaurant Crab Cakes
Yield
6 servingsPrep
140 minCook
10 minReady
150 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
cooked |
*
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| ¼ | teaspoon |
dry mustard
|
|
| ½ | cup |
mayonnaise
|
|
| ¼ | teaspoon |
worcestershire sauce
|
|
| 1 | cup |
bread crumbs
|
|
| 6 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
cooked |
*
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 1.3 | ml |
dry mustard
|
|
| 118 | ml |
mayonnaise
|
|
| 1.3 | ml |
worcestershire sauce
|
|
| 237 | ml |
bread crumbs
|
|
| 9E+1 | ml |
butter
|
|
Directions
Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl.
Using ⅓ to ½ 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 inch skillet.
Brown crab cakes in butter until golden on both sides and heated through.
Cakes will keep in refrigerator 3 to 4 days and in the freezer 2 months.
To reheat, wrap in foil and warm in preheated 325 degree F oven for 10 minutes or refry in a skillet with a little butter.
