Miss Shirleys Eastern Shore Crab Cakes Recipes

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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.

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

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