Recipe by messystation
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.
Top Review by whkjr4
I have a question. If this is an authentic Old 1800's Eastern Shore Menu why is there OLD Bay included? Old Eastern Shore Crab Cakes could not have used Old Bay before 1934 as that was when it was invented. I also question the use of Dijon Mustard. It didn't hit the us until the 1906 St Louis Worlds fair. I doubt if it was in any Old Eastern Shore Crab Cake recipies. Sincerely Bill K
- 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 See How It's Made
- 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).