Eastern Shore Crab Cakes
Delightful Eastern Shore Crab Cakes feature fresh crab meat, seasoned with lemon, Worcestershire, and buttery richness, perfect for seafood lovers or elegant appetizers.
Ingredients
Instructions
- Combine crab meat, salt, pepper, egg, butter, lemon juice, and Worcestershire sauce in a medium mixing bowl; mix well.
- Add bread crumbs to the mixture until it can be shaped into small cakes.
- Form the mixture into small crab cakes.
- Cook the crab cakes as desired (e.g., pan-fry, bake, or broil).
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of Old Bay seasoning to the crab mixture. If you can't find fresh crab meat, canned crab can be used, but make sure to drain it thoroughly. To achieve a crispy exterior, refrigerate the formed crab cakes for at least 30 minutes before cooking. This will help them hold their shape during cooking.
Serving Suggestions
Serve the crab cakes with a tangy tartar sauce or a squeeze of fresh lemon juice. They pair beautifully with a light salad or coleslaw for a refreshing contrast. For a complete meal, consider serving with curry rice salad or alongside a bowl of soup. These crab cakes make an excellent appetizer or main dish.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Avoid microwaving as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Eastern Shore Crab Cakes contains roughly 751 calories, with 10g protein, 106g carbohydrates, and 33g fat. It is an excellent source of calcium (23% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2059mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze crab cakes before cooking?
Yes, you can freeze uncooked crab cakes. Place them on a baking sheet in a single layer until frozen, then transfer to a freezer bag. They can be stored for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
What type of crab meat should I use?
Lump crab meat is ideal for crab cakes as it provides a nice texture and flavor. However, you can also use back fin or claw meat if lump is unavailable. Just ensure the crab meat is fresh or properly canned to maintain quality.
How can I make these crab cakes spicier?
To add some heat, consider mixing in diced jalapeños or a dash of hot sauce into the crab mixture. Additionally, you could sprinkle some cayenne pepper or crushed red pepper flakes for an extra kick. Adjust according to your spice preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).