MISS SHIRLEY'S EASTERN SHORE CRAB CAKES
Provided by John Shields
Categories Shellfish Appetizer Fry Lunch Seafood Crab Summer Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a medium-size bowl, thoroughly combine the eggs, Worcestershire sauce, lemon juice crab seasoning, parsley, mayonnaise and mustards.
- Place the crabmeat in a large bowl gently fold in the breadcrumbs and the egg mixture so as not to break up the lumps. Shape into 12 slightly flattened balls and chill for at least 1 hour.
- To fry the crab cakes:
- Pour 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.
- To broil:
- 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.
EASTERN SHORE CRAB CAKES
In Delaware, we're surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. -Cynthia Bent, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce and pepper. Fold in crab. Shape into six patties., In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.,
Nutrition Facts : Calories 599 calories, Fat 44g fat (6g saturated fat), Cholesterol 235mg cholesterol, Sodium 952mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
MISS SHIRLEY'S EASTERN SHORE CRAB CAKES
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.
Provided by drhousespcatcher
Categories Crab
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- To broil:.
- 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.
Nutrition Facts : Calories 257.3, Fat 5.8, SaturatedFat 1.1, Cholesterol 186.6, Sodium 761.5, Carbohydrate 11.8, Fiber 0.5, Sugar 1.4, Protein 37.2
AUTHENTIC EASTERN SHORE MARYLAND CRAB CAKES
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.
Provided by messystation
Categories Crab
Time 35m
Yield 6 cakes, 3 serving(s)
Number Of Ingredients 7
Steps:
- 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).
Nutrition Facts : Calories 340.5, Fat 11.8, SaturatedFat 3.8, Cholesterol 193, Sodium 913.2, Carbohydrate 17.7, Fiber 1.1, Sugar 1.9, Protein 38.9
EASTERN SHORE CRAB CAKES
Steps:
- Place the crabmeat in a mixing bowl. Pick it with a fork and check to see that all the cartilage is removed. Add the egg, mayonnaise and mustard. Toss lightly together, using the fork so as not to shred the crabmeat too much.
- Add the seafood seasoning, parsley, minced onion, bread crumbs and grated lemon zest. Toss together lightly.
- Melt the butter over medium-high heat. Scoop up enough crab mixture to make a plump pattie about five inches in diameter. Place the crabcakes in the skillet and fry for three minutes or until a golden brown crust forms on the bottom. Flip the crabcakes over and continue to fry on the other side for another three or four minutes.
- Serve the crab cakes on soft hamburger buns or simply with a spoonful of tartar sauce.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 491 milligrams, Sugar 1 gram, TransFat 0 grams
CHRIS FRENCH'S EASTERN SHORE CRAB CAKES
Provided by Frank J. Prial
Categories dinner, main course
Time 20m
Yield Six servings
Number Of Ingredients 10
Steps:
- Pick over the crab to remove any tough pieces of shell or cartilage. Leave the crab meat in as large lumps as possible. Put the crab meat in a mixing bowl.
- Put the cornflakes in the container of a food processor or electric blender and blend to make the flakes as fine as possible.
- Blend the mustard, egg, salt, pepper, mayonnaise and parsley. Spoon and scrape this over the crab. Sprinkle with the crumbs and blend gently but thoroughly. Divide the mixture into six portions of equal size.
- Lay out six squares or rectangles of plastic wrap, one at a time on a flat surface. Put one portion of crab mixture in the center. Fold the sides of the plastic wrap over to neatly and compactly enclose the crab mixture. Flatten each portion to make six crab cakes, each about an inch thick or slightly less. Refrigerate until ready to use.
- Heat the oil in a skillet to a depth of about half an inch. If necessary, add more oil. Heat to a temperature of 350 degrees. It may be best to cook the crab cakes in two batches. Cook each batch for two and one-half minutes, total cooking time, turning the cakes once. They should be golden brown on both sides. Drain on absorbent toweling. Serve with tartar sauce on the side.
Nutrition Facts : @context http, Calories 623, UnsaturatedFat 52 grams, Carbohydrate 8 grams, Fat 59 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 4 grams, Sodium 539 milligrams, Sugar 1 gram, TransFat 0 grams
MISS SHIRLEY'S EASTERN SHORE CRAB CAKES RECIPE | EPICURIOUS.COM
Shirley Phillips was raised on Hooper Island, Maryland, in Chesapeake Bay, and grew up surrounded by the finest seafood imaginable. Given her upbringing, it's no surprising that she married a waterman, Brice Phillips. The couple made their way to Ocean City, Maryland, and opened a crab shack, selling "jimmies" ? heavy, fat, perfectly seasoned crabs ? to tourists and locals alike. Almost fifty years later, that roadside crab shack has evolved into one of the largest seafood operations in America, Phillips foods. Miss Shirley is still a part of the daily operation of her signature Ocean City restaurant, which serves thousands of crab cakes every season. According to Shirley, the secret to a good crab cake is good crab, lots of lumps, and simple seasoning.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In a medium-size bowl, thoroughly combine the eggs, Worcestershire sauce, lemon juice crab seasoning, parsley, mayonnaise and mustards.
- Place the crabmeat in a large bowl gently fold in the breadcrumbs and the egg mixture so as not to break up the lumps. Shape into 12 slightly flattened balls and chill for at least 1 hour.
- To fry the crab cakes:
- Pour 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.
- To broil:
- 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.
- Coastal Cooking with John Shields, by John Shields, Broadway Books
EASTERN SHORE CRAB CAKES
Number Of Ingredients 8
Steps:
- Put crabmeat in a bowl and season to taste with salt and pepper. Add slightly beaten egg, melted butter, lemon juice, cut up hard-boiled egg, and Worcestershire. Then add just enough soft bread crumbs to make it into cakes (2 or 3 slices of bread). Fry the cakes a golden brown.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love