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Eastern Shore Crab Cakes Recipe

Eastern Shore Crab Cakes Recipe photo by Taste of Home

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“In Delaware, we’re surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that.” —Cynthia M Bent, Newark, Delaware

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Eastern Shore Crab Cakes Recipe

Prep/Total Time: 25 min.

Yield: 3 Servings

15 10 25

Ingredients

1 egg, lightly beaten
1/2 cup dry bread crumbs
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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3/4 teaspoon seafood seasoning
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/8 teaspoon white pepper
1 pound fresh lump crabmeat
2 tablespoons canola oil

Directions

In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce and pepper. Fold in crab. Shape into six patties.
In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned. Yield: 3 servings.

Nutritional Facts 2 crab cakes equals 599 calories, 44 g fat (6 g saturated fat), 235 mg cholesterol, 952 mg sodium, 13 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Eastern Shore Crab Cakes in Taste of Home April/May 2011, p96

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Eastern Shore Crab Cakes

Eastern Shore Crab Cakes

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(1-7) of 7 reviews

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Reviewed on Feb. 03, 2013 by Wings2580

Great recipe, simple to prepare. I dip them in breadcrumbs after I shape them, then refrigerate for half an hour before cooking.

Reviewed on Apr. 17, 2012 by MollieDi

This is the best crab cake recipe that I've ever used... no need to look any further! I've made them a few times and the family loves them... even the kids!

Reviewed on Jan. 18, 2012 by Weems Grnadma

Now this is the way to make crabcakes. None of that green diced peppers or onions taking over the flavor of the crabmeat. I also throw in a dab of dry mustard and cook the cakes in butter. A dollop of fresh lemon juice over the cooked crabcakes also is a plus. There, you now have VA crabcakes.

Reviewed on Aug. 05, 2011 by Sweetums5

Have made this recipe four times this summer and it is delicious. Did not have plain bread crumbs so used Italian and made it just a tad spicier. Also, if you make the crab cakes and refrigerate them for an hour or so before frying they will stay together and not fall apart. Be sure to use 2 spatulas to turn them.

Reviewed on Jun. 20, 2011 by s_pants

These were excellent! My dad likes to try crab cakes at different restaurants and he said these are the best that he has ever had...key is not to over cook and dry them out.

Reviewed on Jun. 20, 2011 by s_pants

These were excellent! My dad likes to try crab cakes at different restaurants and he said these are the best that he has ever had...key is not to over cook and dry them out.

Reviewed on Apr. 22, 2011 by ltcape

These are amazing, and the quickest homemade supper ever! I will never buy pre-made crab cakes again.