Combine 2 pounds crabmeat, eggs, salt, pepper, parsley,mustard, Old Bay Seasoning, garlic powder, and 1/2 teaspoon paprika, mayonnaise and Worcestershire sauce in a large bowl. Gently stir in remaining 2 pounds of crabmeat,leaving large chunks. Using 1/2 cup measure for each crabcake, shape mixture into 24 crabcakes, each three quarters of an inch high.
Pour one quarter of the bread crumbs onto an aluminum foil
breading pan, and gently roll crabcakes into crumbs,
pressing gently to coat evenly on all sides. While shaping
the crabcakes, discard crumbs that become lumpy and add
fresh crumbs as required. Place crabcakes onto a tray and
refrigerate for 2 hours.
Over moderate heat, melt 1/4 cup (half stick) butter in a
large skillet. Sauté crabcakes, adding remaining butter as
needed, until the underside is golden brown. Flip cakes
over and brown the second side, cooking until heated
through. Remove from pan and drain on paper towels.
Variation- For crabcake appetizers, roll crabcake mixture
into 1 inch balls, then roll in breadcrumbs as above. Deep
fry in 375°F vegetable oil until golden. Remove from hot
oil to paper towels; insert toothpick into center of each
for serving. Sprinkle crabcakes or appetizers lightly with paprika before
serving; serve hot accompanied by a side of cocktail sauce,
tartar sauce, or horseradish sauce.
May be stored wrapped in refrigerator for 2 to 3 days or
frozen for up to 2 months. To reheat, (thaw if frozen) wrap
in foil and bake in a preheated 325°F oven for 10 minutes.
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