Authentic Eastern Shore Maryland Crab Cakes Recipes

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REAL MARYLAND CRAB CAKES



Real Maryland Crab Cakes image

If the Maryland Flag weren't so cool, we'd probably fly a picture of a crab cake over the statehouse. Once you've had your first real one made with handpicked Maryland jumbo lump crab, you'll know why.

Categories     appetizer

Time 15m

Yield 6

Number Of Ingredients 8

1 pound jumbo lump, handpicked Maryland crabmeat
½ cup breadcrumbs
1 egg, beaten
5 tbsp mayonnaise
1 tbsp finely chopped parsley
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 tbsp Old Bay Seasoning or J.O. Crab Seasoning

Steps:

  • Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.
  • Pour mixture over crabmeat and fold in taking care not to break up the lumps.
  • Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

Nutrition Facts :

MARYLAND STYLE CRAB CAKES



Maryland Style Crab Cakes image

Maryland Crab Cakes are made with jumbo lump crab meat with little filler, Dijon mustard and Old Bay Seasoning plus secrets to making authentic Chesapeake crab cakes!

Provided by Jessica Formicola

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 8

2 pounds jumbo lump BLUE crab meat
1/4 cup mayonnaise
1 teaspoon Worcestershire
1 teaspoon Dijon mustard
2 teaspoons Old Bay Seasoning (, plus more for garnish)
1 tablespoon fresh lemon juice
1 cup Panko bread crumbs
1 large egg (lightly beaten)

Steps:

  • Dab the crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
  • In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice.
  • Add the crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn't sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
  • Line a rimmed baking sheet with aluminum foil and lightly grease. Place the crab cakes on baking sheet.
  • Preheat the broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes.
  • Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces.
  • Have you tried our Maryland Crab Cakes? Make sure to come back and tell us how you liked them!

Nutrition Facts : Calories 283 kcal, Carbohydrate 15 g, Protein 31 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 94 mg, Sodium 1499 mg, Sugar 1 g, ServingSize 1 serving

EASTERN SHORE CRAB CAKES



Eastern Shore Crab Cakes image

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

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

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.

AUTHENTIC EASTERN SHORE MARYLAND CRAB CAKES



Authentic Eastern Shore Maryland Crab Cakes image

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

1 lb lump crabmeat
2 tablespoons heavy cream (you may need to use a little more)
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1/2 tablespoon Old Bay Seasoning
1/2 cup breadcrumbs, crushed saltines (EnerG gluten free breadcrumbs also work well)
1 egg, beaten

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

TRUE MARYLAND CRAB CAKES



True Maryland Crab Cakes image

This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.

Provided by Robert

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Seafood

Time 30m

Yield 4

Number Of Ingredients 7

3 tablespoons pancake mix
1 tablespoon prepared yellow mustard
3 tablespoons mayonnaise, or to taste
1 egg, beaten
1 tablespoon chopped fresh parsley
1 pound cooked crabmeat, flaked
3 cups vegetable oil for frying

Steps:

  • In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
  • Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 6.6 g, Cholesterol 136.7 mg, Fat 27.6 g, Fiber 0.2 g, Protein 27.7 g, SaturatedFat 3.9 g, Sodium 640.3 mg, Sugar 0.2 g

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.

MARYLAND CRAB CAKES I



Maryland Crab Cakes I image

Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.

Provided by John L.

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 20m

Yield 6

Number Of Ingredients 8

1 pound crabmeat
2 slices white bread, crusts trimmed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

Steps:

  • Pick the crab meat to remove any remaining pieces of shell.
  • Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
  • Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 5.3 g, Cholesterol 113.7 mg, Fat 7.9 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 3.2 g, Sodium 896 mg, Sugar 0.6 g

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