Eastern Shore Crab Cakes
2 pounds jumbo lump crabmeat, cleaned
2 tsp Worcestershire sauce
2 tsp lime juice
2 tsp Old Bay crab seasoning (or any one you like better)
2 heaping Tbsp of mayonnaise
1/2 tsp dry mustard
3 tsp Dijon mustard
4-5 slices of white bread, crusts removed, crumbled
Combine the eggs, Worcestershire sauce, lime juice, Old Bay, parsley, mayonnaise, and dry and wet mustards in a bowl.
Put the crabmeat in another large bowl. Fold in the bread and egg mixture to the crab – keeping the crab pieces as whole as possible. Shape the mixture into 12 balls, lightly flattened and refrigerate for at least 1 hour.
When you're ready to cook, you can either broil or fry these;
To broil them, preheat the broiler and cook them for about 5 minutes a side, or until nicely browned.
To fry them, put oil into a frying pan to a depth of about 1 1/2". Heat it to 370°. Fry the crab cakes two at a time for about 4 minutes a side, or until golden brown.
Recipe adapted from Coastal Cooking with John Shields by John ShieldsFresh, 1 lb. Jumbo Lump Maryland Crabmeat - $39.99
Retail Price: $44.99
You Save: $5.00
from: The Crab Place