Chesapeake Restaurant Crab Cakes

Course : Seafoods
Serves: 6
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1 pound lump crabmeat -- cooked
1 large egg -- beaten
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup parsley -- chopped
1/4 teaspoon dry mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1 cup bread crumbs
6 tablespoons butter

Preparation / Directions:

I personally like to add 1 teaspoon 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 325F oven for 10 minutes or refry in a skillet with a little butter.

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