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Chesapeake Restaurant Crab Cakes Recipe
Serves 6
I personally like to add 1 tsp of Old Bay seasoning to this and cut back a little on the salt.
Ingredients: 1 lb lump crabmeat, cooked
1 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: 1. Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl.
2. Using 1/3 - 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"; skillet.
5. Brown crab cakes in butter until golden on both sides and heated through.
6. Cakes will keep in refrigerator 3-4 days and in the freezer 2 months.
7. 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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