chesapeake restaurant crab cakes

How To Make chesapeake restaurant crab cakes

• 1

  I personally like to add 1 teaspoon of seafood seasoning to this and cut back a little on the salt.
• 2

  Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl.
• 3

  Using 1/3 - 1/2 cup for each cake, shape mixture into 6 cakes.
• 4

  Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2 hours.
• 5

  Melt butter in 10\" skillet.
• 6

  Brown crab cakes in butter until golden on both sides and heated through.
• 7

  Cakes will keep in refrigerator 3-4 days and in the freezer 2 months.
• 8

  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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