Chesapeake Restaurant Crab Cakes

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.