Miss Shirleys Eastern Shore Crab Cakes Food

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MISS SHIRLEY'S EASTERN SHORE CRAB CAKES



Miss Shirley's Eastern Shore Crab Cakes image

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

2 eggs
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons phillips crab boil seasoning
2 teaspoons dried parsley flakes
2 tablespoons mayonnaise
1/2 teaspoon dry mustard
2 lbs lump crabmeat, picked over
4 slices white bread, crumbled
vegetable oil, for frying
soda cracker, for serving

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



Miss Shirley's Eastern Shore Crab Cakes image

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

2 eggs
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons crab seasoning, such as Phillips' seafood seasoning
2 teaspoons dried parsley flakes
2 heaping tablespoons mayonnaise
1/2 teaspoon dry mustard
2 pounds jumbo lump crabmeat, picked over
4 slices white bread, crumbled
Vegetable oil, for frying
Soda crackers for serving
Tasty Tartar Sauce

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.

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