| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Seafood | 6 | Servings | |
INGREDIENTS
| 1 | lb | Lump crabmeat, cooked |
| 1 | Egg, beaten | |
| 1 | ts | 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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