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Eastern Shore Crab Cakes


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  • 1 egg
  • 1 tablespoon lemon juice
  • 1 teaspoon old Bay seasoning
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon hot pepper sauce
  • 14 Saltine crackers
  • 1 pound crab meat
  • 2 tablespoon vegetable oil



Step 1

In large bowl, whisk together mayonaise, egg, lemon juice, seafood
seasoning, mustard and hot pepper sauce until smoothly blended. Coarsely
crush crackers by hand into mayonnaise mixture; gently stir until blended.
Gentle stir in crab meat.

Form mixture into patties about 1/2 inch thick. Place on foil-lined baking
sheet. Cover and refrigerate one hour or until firm.

Heat oil in skillet over medium heat and pan fry until golden on one side.
Cook 5 - 8 minutes and turn (only once). Drain on paper towels.

Can be made up to 4 hours ahead. Cover and refrigerate. To reheat, heat
oven to 425°F. Place wire rack on rimmed baking sheet; place crab cakes on
rack. Bake 8 to 10 minutes or until hot and crisp.

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