Miss Shirley's Eastern Shore Crab Cakes

READY IN: 10mins
Recipe by drhousespcatcher

Coastal Cooking with John Shields, 2004. This is a nice working recipe for crab cake not as fancy as the previous one but it has all the instructions and serves the same amount of people. If you wish the other feel free to google because others have placed it on the net.

Top Review by Ransomed by Fire

This was my first time making - or even eating - crab cakes. I used 6 oz. of canned crab (Blasphemous, I know. But it's what I had.) and made 1/4 of the recipe, using a whole egg. I seasoned the mixture to taste with salt, pepper, garlic, onion powder, oregano, paprika, cayenne pepper. Because the mixture had more egg and was probably a little looser than it should have been, I made six smaller patties. I was worried they were going to stick or fall apart, but they didn't. Overall, it was good and easier than I expected for not knowing what I was doing. Thank you!

Ingredients Nutrition


  1. In a medium-size bowl combine the first 7 ingredients.
  2. Now gently fold in the breadcrumbs and the egg mixture being careful not to break lumps thenshape into 12 slightly flattened balls, chilling them for at least an hour.
  3. Fry by pouring oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
  4. To broil:.
  5. Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
  6. Serve with soda crackers and tartar sauce.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a