Chesapeake Restaurant Crab Cakes

Recipe Ingredients

1 lb	454g / 16oz	Lump crabmeat - cooked
1		Egg - beaten
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/4 cup	36g / 1.3oz	Parsley - chopped
1/4 teaspoon	1.3ml	Dry mustard
1/2 cup	118ml	Mayonnaise
1/4 teaspoon	1.3ml	Worcestershire sauce
1 cup	146g / 5.1oz	Bread crumbs
6 tablespoons	90ml	Butter

Recipe Instructions

I personally like to add 1 teaspoon 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 325F oven for 10 minutes or refry in a skillet with a little butter.

Source:
Craig Claiborne and Trilby's Restaurant of Ocean Springs, MS

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