Best 3 Miss Shirleys Eastern Shore Crab Cakes Recipes

In the realm of culinary delights, "Miss Shirley's Eastern Shore Crab Cakes" stand as an iconic delicacy, renowned for their succulent crab meat, delicately balanced seasoning, and crispy golden crust. Originating from the shores of Maryland's Eastern Shore, these crab cakes have captured the hearts and taste buds of seafood aficionados far and wide. Whether you're a seasoned cook looking to recreate the magic of Miss Shirley's kitchen or a novice home chef seeking to impress your loved ones, this article will guide you through the art of crafting these delectable crab cakes, ensuring a culinary experience that echoes the charm and flavors of the Eastern Shore.

Here are our top 3 tried and tested recipes!

MISS SHIRLEY'S EASTERN SHORE CRAB CAKES

Miss Shirley's Eastern Shore Crab Cakes image

Coastal Cooking with John Shields, 2004. This is a nice working recipe for crab cake not as fancy as the previous one but it has all the instructions and serves the same amount of people. If you wish the other feel free to google because others have placed it on the net.

Provided by drhousespcatcher

Categories Crab

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 eggs
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons phillips crab boil seasoning
2 teaspoons dried parsley flakes
2 tablespoons mayonnaise
1/2 teaspoon dry mustard
2 lbs lump crabmeat, picked over
4 slices white bread, crumbled
vegetable oil, for frying
soda cracker, for serving

Steps:

In a medium-size bowl combine the first 7 ingredients.
Now gently fold in the breadcrumbs and the egg mixture being careful not to break lumps thenshape into 12 slightly flattened balls, chilling them for at least an hour.
Fry by pouring oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
To broil:.
Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
Serve with soda crackers and tartar sauce.

Nutrition Facts : Calories 257.3, Fat 5.8, SaturatedFat 1.1, Cholesterol 186.6, Sodium 761.5, Carbohydrate 11.8, Fiber 0.5, Sugar 1.4, Protein 37.2

MISS SHIRLEY'S EASTERN SHORE CRAB CAKES

Miss Shirley's Eastern Shore Crab Cakes image

Provided by John Shields

Categories Shellfish Appetizer Fry Lunch Seafood Crab Summer Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 eggs
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons crab seasoning, such as Phillips' seafood seasoning
2 teaspoons dried parsley flakes
2 heaping tablespoons mayonnaise
1/2 teaspoon dry mustard
2 pounds jumbo lump crabmeat, picked over
4 slices white bread, crumbled
Vegetable oil, for frying
Soda crackers for serving
Tasty Tartar Sauce

Steps:

In a medium-size bowl, thoroughly combine the eggs, Worcestershire sauce, lemon juice crab seasoning, parsley, mayonnaise and mustards.
Place the crabmeat in a large bowl gently fold in the breadcrumbs and the egg mixture so as not to break up the lumps. Shape into 12 slightly flattened balls and chill for at least 1 hour.
To fry the crab cakes:
Pour oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
To broil:
Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
Serve with soda crackers and tartar sauce.

AUTHENTIC EASTERN SHORE MARYLAND CRAB CAKES

Authentic Eastern Shore Maryland Crab Cakes image

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.

Provided by messystation

Categories Crab

Time 35m

Yield 6 cakes, 3 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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

Nutrition Facts : Calories 340.5, Fat 11.8, SaturatedFat 3.8, Cholesterol 193, Sodium 913.2, Carbohydrate 17.7, Fiber 1.1, Sugar 1.9, Protein 38.9

Tips:

Use fresh crab meat for the best flavor.
Don't overmix the crab cakes, or they will be tough.
Gently fold the ingredients together until just combined.
Use a large skillet to cook the crab cakes so that they have plenty of room to brown.
Cook the crab cakes over medium heat so that they cook evenly through.
Serve the crab cakes with your favorite dipping sauce.

Conclusion:

Miss Shirley's Eastern Shore Crab Cakes are a delicious and easy-to-make recipe that is perfect for any occasion. With a few simple ingredients, you can create a dish that is sure to please everyone at the table. These crab cakes are perfect for a summer cookout, a casual lunch, or a special dinner. Serve them with your favorite dipping sauce and enjoy!