Crab Cake Recipe

Directions

1. 1
   Beat the egg in a bowl.
2. 2
   Trim the crusts from the bread and break the slices into small pieces.
3. 3
   Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley; beat well.
4. 4
   Place the crab meat in a bowl and pour the egg mixture over the top.
5. 5
   Gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
6. 6
   Form the cakes by hand into patties, about 3-inches around and 3/4-inch thick.
7. 7
   The shape should be like a cookie, not like a meatball or golf ball.
8. 8
   Place the cakes in the refrigerator for at least 45 minutes before cooking.