🫙 From the Spice Rack
Chesapeake Restaurant Crab Cakes
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 Butt...
maineasy
Ingredients8 items
Ingredients
- 1lblump crabmeat, cooked
- 1ea egg, beaten
- 1tsp salt
- 1/2tsp pepper
- 1/4cup parsley, chopped
- 1/4tsp dry mustard
- 1/2cup mayonnaise
- 1/4tsp worcestershire sauce
Directions
- 1
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 Worcest
- 2
Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl
- 3
Using 1/3 - 1/2 cup for each cake, shape mixture into 6 cakes
- 4
Gently coat cakes with breadcrumbs
- 5
place cakes on plate and refrigerate 2 hours
- 6
Melt butter in 10" skillet
- 7
Brown crab cakes in butter until golden on both sides and heated through
- 8
Cakes will keep in refrigerator 3-4 days and in the freezer 2 months