Eastern Shore Crab Cakes

By Rena Coyle

Total Time
20 minutes
Rating
4(205)
Notes
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Featured in: FOOD; The Chesapeake's Bounty

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Ingredients

Yield:6 crab cakes
  • 1pound lump crabmeat (picked and any cartilage removed)
  • 1egg, lightly mixed
  • 2tablespoons mayonnaise, preferably homemade
  • 1teaspoon dry mustard
  • ¼teaspoon seafood seasoning (see recipe) or cayenne pepper
  • 4tablespoons freshly chopped parsley
  • 1tablespoon minced onion
  • 2 to 4tablespoons dry bread crumbs
  • Zest of 1 lemon, grated
  • 3tablespoons butter
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

177 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 15 grams protein; 491 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Add the seafood seasoning, parsley, minced onion, bread crumbs and grated lemon zest. Toss together lightly.

  3. Step 3

    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.

  4. Step 4

    Serve the crab cakes on soft hamburger buns or simply with a spoonful of tartar sauce.

Ratings

4 out of 5
205 user ratings
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Cooking Notes

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Jo Ann

Combined two recipes. Was out of a few things and read previous notes. 1 pound jumbo lump crabmeat. 2-4 TB bread crumbs. 4C Italian. 2 eggs 1 teaspoon dry mustard 2 1/2 TB mayo Zest one lemon. 1/4 tsp cayenne 1 tsp Worcestershire Formed into six cakes on baking sheet lined with parchment paper and placed in frig for an hour. Can be left for six hours or more. Cooked in non stick pan on medium for 3-5 minutes on each side. Made a lovely crust.

Jo Ann

Combined this recipe with another. This is the new recipe. 1 pound jumbo lump crab 2-4 TB bread crumbs. I used 3. 4C Italian flavored 2 eggs 1 tsp dry mustard instead of Dijon. If use Dijon 1 1/2 tsp. 1 tsp Worcestershire 1/4 teaspoon cayenne 1 tsp granulated garlic 2 1/2TB mayo Zest one lemon Formed into six cakes on baking sheet. In frig for one hour Cooked in non stick pan in olive oil on medium heat for 3-5 minutes per side. Lovely crunchy crust on outside. Lots of flavor inside.

Alex C

Easy and tasty. I used “Blue Swimming Crab” which I got at a big box store and is very similar but not identical to Blue Crab you get on the East Coast. This is going in the recipe box for sure. It does get a bit crumbly, but you don’t want cakey Crab Cakes like a hush puppy.

laura

Is it possible to substitute lobster meat rather than crab?

ab

okay, but needed more hot pepper, a bit of salt....and perhaps another egg. came apart a little when cooking. maybe dust with pinko?

Michael Sapko

Fantastic. The lemon zest adds a wonderful brightness. Suggest making the seafood seasoning a heaping portion rather than level flat. Agree with commenter who suggested panko. 5 stars.

Sam

I used the less expensive "special" crabmeat because I've never been capable of making a crab cake that didn't fall apart -- but this recipe was simple, and the cakes remained intact. The flavor was excellent and the taste of crab wasn't muted by too many other ingredients.

carol

Best recipe and simple. Added only 2 tbsp bead crumbs. Jim picked 7 crabs which yielded 2 cups.

Melissa

Fantastic! Made according to the recipe except had to use mustard since we didn’t have dry. Used 4tbsp of bread crumbs to balance liquid. As good as any restaurant on the eastern shore — and lighter. Served on arugula and made a remoulade sauce.

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