Authentic Eastern Shore Maryland Crab Cakes Recipes

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.,

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).

Steps:

• Whisk together the first 5 ingredients.
• Stir in the bread and cracker bits.
• Gently fold in the crab meat.
• Portion into 4 medium to large mounds on a lined and greased quarter or half sheet pan. Don't pack it but do smooth it down and shape; make sure it is just barely tight enough to hold together.
• Refrigerate on the sheet for 20 minutes to 6 hours.
• Broil for 6 minutes on the highest setting then bake at 400 for 6 minutes or until internal temp is 120F when checked with an instant read probe.
• I think all crackers would be fine, maybe even all bread, I used what I had open and was close to having to be tossed. I would add fresh parsley if I had it. I made sauces but they were not needed. Also, don't add salt, these were on the edge of being too salty for some, but were perfect for my taste. The best way to reduce salt, if you are worried, is to reduce the amount of Old Bay, maybe add a dash of hot sauce if you want the heat but not the salt. This is just how I made it, I'm sure there are substitutions or improvements possible.