Chesapeake Restaurant Crab Cakes Recipe

The best delicious Chesapeake Restaurant Crab Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chesapeake Restaurant Crab Cakes recipe today!

Hello my friends, this Chesapeake Restaurant Crab Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Chesapeake Restaurant Crab Cakes is amazingly delicious, and addictive, everyone will be asking for more Chesapeake Restaurant Crab Cakes.

What Makes This Chesapeake Restaurant Crab Cakes Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chesapeake Restaurant Crab Cakes.

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Ingredients & Directions


1 lb Lump crabmeat, cooked
1 ea Egg, beaten
1 ts 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 Butter

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


Yields
6 Servings

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