Chesapeake Cream Crab Cakes Recipe

Name: Chesapeake Cream Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. crabmeat; 1 egg; 1/8 lb. butter, melted; 2 Tbsp. lemon juice; 1 Tbsp. Worcestershire sauce; 2 Tbsp. chopped parsley; 1/4 c. fine cracker crumbs; 1 tsp. dry mustard; 1 Tbsp. Old Bay seasoning; 1/2 tsp. black pepper; dash of Tabasco

Servings: persons

1 lb. crabmeat
1 egg
1/8 lb. butter, melted
2 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
2 Tbsp. chopped parsley
1/4 c. fine cracker crumbs
1 tsp. dry mustard
1 Tbsp. Old Bay seasoning
1/2 tsp. black pepper
dash of Tabasco

1
Place crabmeat in mixing bowl.
2
Sprinkle crabmeat with cracker crumbs and mix.
3
In a small bowl, combine all other ingredients; mix until frothy.
4
Gently fold mixture with crabmeat, taking care not to break up lumps of crabmeat.
5
Form into rounded mounds about 1-inch thick up to 3 inches in diameter.
6
Do not pack too firmly. Fry in deep fat for about 3 minutes or until golden brown. Alternately slip under preheated broiler for about 6 minutes, 3 minutes on either side.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. crabmeat, 1 egg, 1/8 lb. butter, melted, 2 Tbsp. lemon juice, and more.

Yes, Chesapeake Cream Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chesapeake Cream Crab Cakes

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