Miss Shirley's Eastern Shore Crab Cakes
- Ready In:
- 2 eggs
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- 2 teaspoons phillips crab boil seasoning
- 2 teaspoons dried parsley flakes
- 2 tablespoons mayonnaise
- 1⁄2 teaspoon dry mustard
- 2 lbs lump crabmeat, picked over
- 4 slices white bread, crumbled
- vegetable oil, for frying
- soda cracker, for serving
- In a medium-size bowl combine the first 7 ingredients.
- 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.
- 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.
- Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
- Serve with soda crackers and tartar sauce.
Questions & Replies
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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!
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