Main Dishes

Eastern Shore Crab Cakes


This is our standby recipe for Crab Cakes, we like them better than most restaurants crab cakes. We now bake ours, lots less mess to clean up and they taste great.

1 lb. crab meat picked over to remove shell (from the seafood department not the kind on the shelf)
2 1/2 cups fresh bread crumbs
2 eggs
2/3 cup mayonnaise
2 teaspoons Old Bay seasoning
pinch minced garlic
4 Tablespoons minced onion
2 Tablespoons minced celery
1 Tablespoon Worcestershire sauce
a few drops of Tabasco
1 Tablespoon lemon juice
1 Tablespoon dry sherry
salt and pepper to taste
Panko bread crumbs for breading (can use regular bread crumbs)
1/4 cup vegetable oil (if pan frying)
Mix up in a large bowl, the mayonnaise, onion, egg,lemon juice, Old Bay seasoning, garlic,celery, Worcestershire sauce, red pepper, sherry, salt and pepper. Pick over the crab meat and add to the bowl, then add the fresh bread crumbs and lightly mix all together trying not to break up the crab too much. I put the Panko or bread crumbs in a pie plate and carefully pat 1/8 of the mixture and place it in the Panko or bread crumbs, it will be difficult to turn the crab cake over but it has to be that way in order to get a moist crab cake. Make sure it is breaded on all sides. Keep breading until all the crab cake is used. I place mine on a large baking pan lined with parchment paper or silicone mat and refrigerate to let it firm up a bit. It will still be difficult to hold it together, but it will be worth it in the end. Spray the crab cakes with a little spray of Pam or equivalent, and bake at 375 degrees for about 30 minutes. These are also good pan fried. Serve with lemons to squirt on the top at serving time.


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