How To make 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 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.
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INGREDIENTS
1 pound lump crab meat
1 1/2 c. mayo
1/4 plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine 1 1/2 cups mayo, 1 TBSP FRESH lemon juice.
1 TBSP Worcestershire sauce, 1 egg, 2 tsp yellow mustard,
1 TBSP Old Bay.
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1 cup of crab mix 1/2 cup first to make sure they don't get 2 wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Sprinkle lightly with paprika and top with a dab of butter.
7. Bake at 375 for 12-15 minutes.
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INGREDIENTS
1 pound lump crab meat
1 c. mayo
1/4 c. plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine 1 cups mayo,
1 TBSP FRESH lemon juice.
1 TBSP Worcestershire sauce,
1 egg,
2 tsp yellow mustard,
1 TBSP Old Bay.
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1/2-3/4 cup of crab. Start with 1/2 cup first to make sure they don't get too wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Bake in for 12-15 minutes at 400 degrees 5-7 minutes. To brown the top place under broiler for 1-2 minutes.