Crab Cake Recipe

1. 1

   Beat the egg in a bowl.

2. 2

   Trim the crusts from the bread and break the slices into small pieces.

3. 3

   Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley; beat well.

4. 4

   Place the crab meat in a bowl and pour the egg mixture over the top.

5. 5

   Gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.

6. 6

   Form the cakes by hand into patties, about 3-inches around and 3/4-inch thick.

7. 7

   The shape should be like a cookie, not like a meatball or golf ball.

8. 8

   Place the cakes in the refrigerator for at least 45 minutes before cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.