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

Eastern Shore Crab Cakes Recipe

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


  • 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 each: 599 calories, 44g fat (6g saturated fat), 235mg cholesterol, 952mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 35g protein


  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

Light-Bodied White Wine

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

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Reviewed Apr. 9, 2015

"These crab cakes were great. I agree with Weems Grndama that these are better than others that have onions and peppers. Reminder to self to make sure the pan is hot enough before adding the crab cakes.."

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."

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!"

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."

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."

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