Eastern Shore Crab Cakes

Eastern Shore Crab Cakes

Prep Time

 

Cook Time

 

Serves

 

Recipe Courtesy of Cooking.com.

This is the classic recipe for crab cakes as they are traditionally prepared on the Eastern Shore of Maryland. The accompanying recipe for a sweet corn and onion topping makes this dish extra special.

Nutrition Facts per Serving:

Calories: 293 Fat, Total: 21g Carbohydrates, Total: 10g
Cholesterol: 141mg Sodium: 313mg Protein: 15g
Fiber: 0g % Cal. from Fat: 65% % Cal. from Carbs: 14%

Ingredients

  • 1 hard-boiled egg, finely chopped
  • 1/2 cup (1 stick) melted butter
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 pound crab meat, picked over
  • 1 cup (or more) fresh bread crumbs
  • 1 large egg, beaten to blend
  • 1/4 cup olive oil
  • SWEET CORN AND ONION RELISH
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 6 ears fresh corn, kernels cut from cob, cob discarded
  • 1 tablespoon pure maple syrup

Preparation

  • 1 EASTERN SHORE CRAB CAKES:
  • 2 Mix hard-boiled egg, butter, lemon juice and Worcestershire sauce in large bowl. Add crab meat; toss to combine. Fold in just enough bread crumbs to bind mixture. Season to taste with salt and pepper. Mix in egg.
  • 3 Shape crab mixture into 8 crab cakes.
  • 4 Heat oil in heavy large skillet over medium heat. Fry crab cakes until golden brown, about 4 minutes per side.
  • 5 SWEET CORN AND ONION RELISH:
  • 6 Melt butter and oil in heavy large skillet over medium-high heat. Add onion and sauté until tender.
  • 7 Add corn and maple syrup. Saute until heated through. Serve immediately.

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