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Chesapeake House Crab Cakes

Yield 4 servings


  • 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

How to Make It

  1. 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.

  2. 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.

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

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