Authentic Eastern Shore Maryland Crab Cakes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. 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).
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