Eastern Shore Crabcakes

Eastern Shore Crabcakes

Ready in 45 minutes

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

"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."

- Sherri

Top-ranked recipe named "Eastern Shore Crabcakes"

4.7 avg, 3 review(s) 100% would make again

Ingredients

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

Original recipe makes 4

servings  

Preparation

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.

Notes

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1157 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Love this!!!
lecsosec 10 months ago
Very good
Lilbama 9 years ago
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.
Sherri 9 years ago
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