Eastern Shore Crabcakes

4 Servings
100% would make this recipe for Eastern Shore Crabcakes again.

This recipe comes from Maryland. Try forming the mixture into smaller cakes and making hors d'oeuvres.

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Eastern Shore Crabcakes Ingredients

1/4 cup Butter or margarine	12 ounces Fresh or canned crabmeat cooked, thawed if froz.
1 medium Onion chopped	1/4 tsp. Salt
1/4 cup Snipped fresh parsley	1/8 tsp. Pepper
1/2 cup All-purpose flour	1 cup Cracked crumbs
1 cup Milk	3 Eggs beaten
2 Eggs	1/4 cup Cooking oil

Instructions for Eastern Shore Crabcakes

In a large skillet, melt the butter or margarine. Add the onion and parsley and cook until the onion is tender. Add the flour and stir until blended.
In a small bowl, beat together the milk and 2 eggs; add to the hot mixture. Cook, stirring constantly, until the mixture is thick and coming away from the sides of the pan.
Add the crab meat and mix well. Season with the salt and pepper. Cool.
Form the mixture into 8 to 12 flat cakes 1/2 to 3/4 of an inch thick. Dip the cakes into the 2 beaten eggs and then roll in the cracker crumbs.
In a large skillet, fry the crabcakes in hot oil over medium heat about 2 minutes per side or until golden brown. Using a slotted spatula, remove the crabcakes from the pan and drain on paper towels.

Main Ingredient: CrabCuisine: American

Ingredient Insight - look inside this recipe

All-Purpose Flour

Cooking Oil

Crab

Eggs

Margarine

Milk

Onion

Parsley

Salt

American Crab

for flavor and categorization

Very good

Lilbama
on Jun 4 2004 9:50AM

I haven''t had good crabcakes since I lived in Port Orchard, Washington in 1988, so perhaps I am not the best judge, but I did enjoy these and will certainly make them again. Since there are no crabs in the nearby Great Lakes, I was forced to use no doubt once frozen crabmeat.