*  Exported from  MasterCook  *
 
                      CHESAPEAKE RESTAURANT CRAB CAKES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Lump crabmeat, cooked
    1       ea           Egg, beaten
    1       t            Salt
      1/2   ts           Pepper
      1/4   c            Parsley, chopped
      1/4   ts           Dry mustard
      1/2   c            Mayonnaise
      1/4   ts           Worcestershire sauce
    1       c            Bread crumbs
    6       tb           Butter
 
   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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