Chesapeake Restaurant Crab Cakes Recipe

Name: Chesapeake Restaurant Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound crab meat cooked; 1 each eggs beaten; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup parsley leaves chopped; 1/4 teaspoon dry mustard; 1/2 cup mayonnaise; 1/4 teaspoon worcestershire sauce; 1 cup bread crumbs; 6 tablespoons butter

Servings: persons

1 pound crab meat cooked
1 each eggs beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup parsley leaves chopped
1/4 teaspoon dry mustard
1/2 cup mayonnaise
1/4 teaspoon worcestershire sauce
1 cup bread crumbs
6 tablespoons butter

1
Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl.
2
Using 13 to 1/2 cup for each cake, shape mixture into 6 cakes.
3
Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2 hours.
4
Melt butter in 10 inch skillet.
5
Brown crab cakes in butter until golden on both sides and heated through.
6
Cakes will keep in refrigerator 3 to 4 days and in the freezer 2 months.
7
To reheat, wrap in foil and warm in preheated 325 degree F oven for 10 minutes or refry in a skillet with a little butter.

396

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 10 ingredients. The key ingredients include: 1 pound crab meat cooked, 1 each eggs beaten, 1 teaspoon salt, 1/2 teaspoon black pepper, and more.

Yes, Chesapeake Restaurant 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 Restaurant Crab Cakes

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