AUTHENTIC EASTERN SHORE MARYLAND CRAB CAKES
Living in Talbot County, MD for 25 years, I have sampled many an Eastern Shore crab cake. I would say the defining qualities are lump crab meat, very little filling, and Old Bay. No veggies! I have tried many recipes, but I finally gave up and asked my friend, the owner of a relative's cookbook from the 1800s, for her recipe. I had to do a couple of favors to get it, so I am saving it here so I don't lose it. The recipe doubles just fine.
Provided by messystation
Categories Crab
Time 35m
Yield 6 cakes, 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients BUT the crab.
- If the mixture seems a little dry, add more cream. You want cakes that are moist but firm enough to hold cakes together.
- Fold in crab meat, making sure mixture is well-combined, but being careful not to break up the lumps too much.
- Store in fridge for 1/2 hour or so.
- Broil until first side is brown, then flip and do the same. (Some people like to pan fry or even deep fry. Just cook until browned).
Nutrition Facts : Calories 340.5, Fat 11.8, SaturatedFat 3.8, Cholesterol 193, Sodium 913.2, Carbohydrate 17.7, Fiber 1.1, Sugar 1.9, Protein 38.9
EASTERN SHORE CRAB CAKES
Steps:
- Place the crabmeat in a mixing bowl. Pick it with a fork and check to see that all the cartilage is removed. Add the egg, mayonnaise and mustard. Toss lightly together, using the fork so as not to shred the crabmeat too much.
- Add the seafood seasoning, parsley, minced onion, bread crumbs and grated lemon zest. Toss together lightly.
- Melt the butter over medium-high heat. Scoop up enough crab mixture to make a plump pattie about five inches in diameter. Place the crabcakes in the skillet and fry for three minutes or until a golden brown crust forms on the bottom. Flip the crabcakes over and continue to fry on the other side for another three or four minutes.
- Serve the crab cakes on soft hamburger buns or simply with a spoonful of tartar sauce.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 491 milligrams, Sugar 1 gram, TransFat 0 grams
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
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- 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 : Calories 599 calories, Fat 44g fat (6g saturated fat), Cholesterol 235mg cholesterol, Sodium 952mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
MISS SHIRLEY'S EASTERN SHORE CRAB CAKES
Coastal Cooking with John Shields, 2004. This is a nice working recipe for crab cake not as fancy as the previous one but it has all the instructions and serves the same amount of people. If you wish the other feel free to google because others have placed it on the net.
Provided by drhousespcatcher
Categories Crab
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium-size bowl combine the first 7 ingredients.
- Now gently fold in the breadcrumbs and the egg mixture being careful not to break lumps thenshape into 12 slightly flattened balls, chilling them for at least an hour.
- Fry by pouring oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
- To broil:.
- Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
- Serve with soda crackers and tartar sauce.
Nutrition Facts : Calories 257.3, Fat 5.8, SaturatedFat 1.1, Cholesterol 186.6, Sodium 761.5, Carbohydrate 11.8, Fiber 0.5, Sugar 1.4, Protein 37.2
MISS SHIRLEY'S EASTERN SHORE CRAB CAKES
Provided by John Shields
Categories Shellfish Appetizer Fry Lunch Seafood Crab Summer Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a medium-size bowl, thoroughly combine the eggs, Worcestershire sauce, lemon juice crab seasoning, parsley, mayonnaise and mustards.
- Place the crabmeat in a large bowl gently fold in the breadcrumbs and the egg mixture so as not to break up the lumps. Shape into 12 slightly flattened balls and chill for at least 1 hour.
- To fry the crab cakes:
- Pour oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
- To broil:
- Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
- Serve with soda crackers and tartar sauce.
CHRIS FRENCH'S EASTERN SHORE CRAB CAKES
Provided by Frank J. Prial
Categories dinner, main course
Time 20m
Yield Six servings
Number Of Ingredients 10
Steps:
- Pick over the crab to remove any tough pieces of shell or cartilage. Leave the crab meat in as large lumps as possible. Put the crab meat in a mixing bowl.
- Put the cornflakes in the container of a food processor or electric blender and blend to make the flakes as fine as possible.
- Blend the mustard, egg, salt, pepper, mayonnaise and parsley. Spoon and scrape this over the crab. Sprinkle with the crumbs and blend gently but thoroughly. Divide the mixture into six portions of equal size.
- Lay out six squares or rectangles of plastic wrap, one at a time on a flat surface. Put one portion of crab mixture in the center. Fold the sides of the plastic wrap over to neatly and compactly enclose the crab mixture. Flatten each portion to make six crab cakes, each about an inch thick or slightly less. Refrigerate until ready to use.
- Heat the oil in a skillet to a depth of about half an inch. If necessary, add more oil. Heat to a temperature of 350 degrees. It may be best to cook the crab cakes in two batches. Cook each batch for two and one-half minutes, total cooking time, turning the cakes once. They should be golden brown on both sides. Drain on absorbent toweling. Serve with tartar sauce on the side.
Nutrition Facts : @context http, Calories 623, UnsaturatedFat 52 grams, Carbohydrate 8 grams, Fat 59 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 1 gram, TransFat 0 grams
JEN'S EASTERN SHORE HERBED SHRIMP CAKES
We can see why Jen's shrimp cakes recipe has been published. They're fantastic! The outer layer with the almonds gives these cakes a wonderful texture. We haven't had them in a crab or shrimp cake before. Inside, the shrimp cake is tender and full of flavor. Bacon adds a slight smokiness to the cake. The herb lemon mayonnaise is...
Provided by Jen Smallwood
Categories Seafood
Time 35m
Number Of Ingredients 18
Steps:
- 1. For Mayonnaise: Stir all ingredients in a small bowl. Chill until ready to serve.
- 2. For Shrimp Cakes: Pulse pancetta or bacon until fine. Pat the shrimp dry, add to bacon, and pulse until shrimp are coarsely chopped. Soak bread crumbs in the milk until soft, about 30 seconds. Add crumbs to the shrimp mixture. Pulse until combined. Transfer mixture to a bowl.
- 3. Add scallions, cilantro, corn starch, salt, sugar, and pepper. Mix well.
- 4. Place almonds on a plate. Drop 1/4 cup of shrimp mixture onto the almonds. Sprinkle some almonds over the mound to coat, gently pressing to form a cake about 1/3 inch thick. Transfer to a wax paper-lined baking sheet. Make 8 cakes total.
- 5. Heat 2 tbsp. oil in a 12-inch heavy skillet over moderate heat until but not smoking, then cook four cakes, turning once and rotating for even browning, 4-6 minutes total. Drain on a paper towel-lined plate and loosely cover with foil. Discard almonds left in the skillet. Add remaining oil and cook the other 4 cakes.
- 6. Serve warm with the mayonnaise and a lemon wedge.
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- Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead)
- Meanwhile, make your spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead)
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