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Nutrition Facts
Serving Size 1 (630g) Recipe makes 3 servings
Calories 341
Calories from Fat 105		(31%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 201mg		67%
Sodium 911mg		37%
Potassium 697mg		19%
Total Carbohydrate 17.9g		5%
	Dietary Fiber 1.1g	4%
	Sugars 2.2g
Protein 38.9g		77%
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Authentic Eastern Shore Maryland Crab Cakes

Recipe #384797 | 35 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: messystation
Aug 9, 2009

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.

SERVES 3 , 6 cakes (change servings and units)

Ingredients

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

Directions

1
Mix together all ingredients BUT the crab.
2
If the mixture seems a little dry, add more cream. You want cakes that are moist but firm enough to hold cakes together.
3
Fold in crab meat, making sure mixture is well-combined, but being careful not to break up the lumps too much.
4
Store in fridge for 1/2 hour or so.
5
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).