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-> [Cakes, Desserts, Pastry, Seafood] -> [Chesapeake restaurant crab cakes Recipe] |
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Chesapeake restaurant crab cakes
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| Artist: |
_ |
| Categories: |
Cakes, Desserts, Pastry, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Lump crabmeat, cooked | | 1
| each | Egg, beaten | | 1
| tsp | Salt | | 1/2
| tsp | Pepper | | 1/4
| cup | Parsley, chopped | | 1/4
| tsp | Dry mustard | | 1/2
| cup | Mayonnaise | | 1/4
| tsp | Worcestershire sauce | | 1
| cup | Bread crumbs | | 6
| tbsp | Butter |
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Procedures:
| 1 | I personally like to add 1 ts of old bay seasoning to this and cut back a little on the salt. | | 2 | Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl. | | 3 | Using 1/3 - ?cup for each cake, shape mixture into 6 cakes. | | 4 | Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2 hours. | | 5 | Melt butter in 10" skillet. | | 6 | Brown crab cakes in butter until golden on both sides and heated through. | | 7 | Cakes will keep in refrigerator 3-4 days and in the freezer 2 months. | | 8 | To reheat, wrap in foil and warm in preheated 325 degree oven for 10 minutes or refry in a skillet with a little butter. |
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