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  Recipe Home » SeaFoods » Chesapeake Restaurant Crab Cakes
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  Chesapeake Restaurant Crab Cakes
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 363
Ingredients:
1 lb 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
Instructions:
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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