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Eastern Shore Crab Cakes

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 Bent, Newark, Delaware
  • 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

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

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Reviews

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Average Rating:
  • MamaMeese
    Aug 12, 2020

    Best crab cake recipe ever!

  • NanZim
    Mar 23, 2017

    My husband really enjoys these crab cakes. He thinks they are just as tasty as what is served in a restaurant

  • jmkasprak
    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..

  • Wings2580
    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.

  • MollieDi
    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!

  • loribailey28
    Mar 9, 2012

    No comment left

  • Weems Grnadma
    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.

  • Sweetums5
    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.

  • s_pants
    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.

  • s_pants
    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.