Chris Frenchs Eastern Shore Crab Cakes Recipes

EASTERN SHORE CRAB CAKES

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.,

MISS SHIRLEY'S EASTERN SHORE CRAB CAKES

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.

MISS SHIRLEY'S EASTERN SHORE CRAB CAKES

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.

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.

AUTHENTIC EASTERN SHORE MARYLAND CRAB CAKES

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).