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Chesapeake Restaurant Crab Cakes

Chesapeake Restaurant Crab Cakes recipe image
These Chesapeake-style crab cakes are a seafood lover&# 226;ÂÂs dream, featuring sweet, tender lump crabmeat bound with just enough mayonnaise and egg to hold their shape without overwhelming the delicate flavor. The mixture is seasoned with fresh parsley, dry mustard, and a touch of Worcestershire sauce for depth, then coated in breadcrumbs for a satisfying crunch. Pan-fried in butter until golden brown, they offer a perfect balance of creamy interior and crisp exterior. Ideal for a special weeknight dinner or an elegant appetizer, these cakes bring the taste of the Mid-Atlantic coast to your kitchen. Serve them with lemon wedges and tartar sauce for the full experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 730.0
Description
These Chesapeake-style crab cakes are a seafood lover&# 226;ÂÂs dream, featuring sweet, tender lump crabmeat bound with just enough mayonnaise and egg to hold their shape without overwhelming the delicate flavor. The mixture is seasoned with fresh parsley, dry mustard, and a touch of Worcestershire sauce for depth, then coated in breadcrumbs for a satisfying crunch. Pan-fried in butter until golden brown, they offer a perfect balance of creamy interior and crisp exterior. Ideal for a special weeknight dinner or an elegant appetizer, these cakes bring the taste of the Mid-Atlantic coast to your kitchen. Serve them with lemon wedges and tartar sauce for the full experience.
Ingredients
  • 1 pound Lump crabmeat, cooked
  • 1 ea 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 tablespoon Butter
Directions
  1. 1
    Gently pick through the lump crabmeat to remove any shells or cartilage, keeping the large chunks intact.
  2. 2
    In a large bowl, combine the crabmeat, beaten egg, salt, pepper, chopped parsley, dry mustard, mayonnaise, and Worcestershire sauce.
  3. 3
    Fold the ingredients together gently with a spatula, being careful not to break up the crab lumps.
  4. 4
    Divide the mixture into 6 equal portions and shape each into a patty about 1/2 inch thick.
  5. 5
    Spread the breadcrumbs on a plate and gently roll each crab cake to coat all sides evenly.
  6. 6
    Place the coated cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape.
  7. 7
    Melt the butter in a large 10-inch skillet over medium heat.
  8. 8
    Carefully place the crab cakes in the skillet and cook for 4-5 minutes per side, until golden brown and heated through.
  9. 9
    Transfer to a serving plate and serve immediately with lemon wedges and your favorite dipping sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 730.0kcal
% Daily Value *
Total Fat 46.9g73%
Saturated Fat 16.2g81%
Cholesterol 226.4mg76%
Sodium 5898.8mg246%
Total Carbohydrate 46.4g16%
Dietary Fiber 4.4g18%
Sugars 0.7g
Protein 31.4g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab cakes, lump crabmeat, chesapeake, seafood, pan-fried, appetizer, dinner, butter, breadcrumbs, mayonnaise, old bay, parsley, mustard, worcestershire, crispy, golden, american, mid-atlantic, easy, comfort food
Read it online: https://www.chefs-mate.com/recipe/chesapeake-restaurant-crab-cakes/