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Authentic Eastern Shore Maryland Crab Cakes

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“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.”
READY IN:
35mins
SERVES:
3
YIELD:
6 cakes
UNITS:
US

Ingredients Nutrition

  • 1 lb lump crabmeat
  • 2 tablespoons heavy cream (you may need to use a little more)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 12 tablespoon Old Bay Seasoning
  • 12 cup breadcrumbs, crushed saltines (EnerG gluten free breadcrumbs also work well)
  • 1 egg, beaten

Directions

  1. Mix together all ingredients BUT the crab.
  2. If the mixture seems a little dry, add more cream. You want cakes that are moist but firm enough to hold cakes together.
  3. Fold in crab meat, making sure mixture is well-combined, but being careful not to break up the lumps too much.
  4. Store in fridge for 1/2 hour or so.
  5. 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).

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