CHESAPEAKE RESTAURANT CRAB CAKES

Chesapeake Restaurant Crab Cakes image

Provided by @MakeItYours

Categories Fish

Number Of Ingredients 10

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

Steps:

I personally like to add 1 teaspoon of seafood 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.