Prep 20 mins
Cook 15 mins
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.
- 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
- 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).
These were good and easy to make. I doubled the recipe but only used half the mustard. I did add a bit more mayo but thought it could use even more (I added a total of 7 tablespoons).