Chesapeake House Crab Cakes

Oxmoor House
4 servings


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1 egg, well beaten
2 tablespoons mayonnaise
1 tablespoon prepared mustard
1 tablespoon butter or margarine, melted
1 teaspoon chopped fresh parsley
1/2 teaspoon dry mustard
1/2 teaspoon seafood seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound claw crab meat, drained and flaked
1 1/2 cups soft breadcrumbs
Vegetable oil
Tartar sauce


Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a large mixing bowl; blend well. Gently fold in crab meat.

Shape mixture into 8 patties; roll each in breadcrumbs. Fry in deep hot oil (350°) until crab cakes are brown and float to the top. Drain on paper towels.

Transfer crab cakes to a warm serving platter. Serve immediately with tartar sauce.

Created date

February 2010