Eastern Shore Crab Cakes Recipe
Eastern Shore Crab Cakes Recipe photo by Taste of Home

Eastern Shore Crab Cakes Recipe

Publisher Photo
“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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 3 servings

Ingredients

  • 1 egg, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/2 cup mayonnaise
  • 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

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.

Directions

  1. 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.
  2. In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned. Yield: 3 servings.
Originally published as Eastern Shore Crab Cakes in Taste of Home April/May 2011, p96

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.

This recipe pairs well with a light white wine.

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Reviews for Eastern Shore Crab Cakes

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 3, 2013

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

MY REVIEW
Reviewed Apr. 17, 2012

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!

MY REVIEW
Reviewed Jan. 18, 2012

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.

MY REVIEW
Reviewed Aug. 5, 2011

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.

MY REVIEW
Reviewed Jun. 20, 2011

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.

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