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Eastern Shore Crab Cakes

Ingredients

  • 1 hard-boiled egg, finely chopped
  • 1/2 cup (1 stick) melted butter
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 pound crab meat, picked over
  • 1 cup (or more) fresh bread crumbs
  • 1 large egg, beaten to blend
  • 1/4 cup olive oil
  • SWEET CORN AND ONION RELISH
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 6 ears fresh corn, kernels cut from cob, cob discarded
  • 1 tablespoon pure maple syrup

Prep Time:

Cook Time:

Serves:

Recipe Courtesy of Cooking.com.

This is the classic recipe for crab cakes as they are traditionally prepared on the Eastern Shore of Maryland. The accompanying recipe for a sweet corn and onion topping makes this dish extra special.

Nutrition Facts per Serving:

Calories: 293 Fat, Total: 21g Carbohydrates, Total: 10g
Cholesterol: 141mg Sodium: 313mg Protein: 15g
Fiber: 0g % Cal. from Fat: 65% % Cal. from Carbs: 14%

Preparation

  1. EASTERN SHORE CRAB CAKES:
  2. Mix hard-boiled egg, butter, lemon juice and Worcestershire sauce in large bowl. Add crab meat; toss to combine. Fold in just enough bread crumbs to bind mixture. Season to taste with salt and pepper. Mix in egg.
  3. Shape crab mixture into 8 crab cakes.
  4. Heat oil in heavy large skillet over medium heat. Fry crab cakes until golden brown, about 4 minutes per side.
  5. SWEET CORN AND ONION RELISH:
  6. Melt butter and oil in heavy large skillet over medium-high heat. Add onion and sauté until tender.
  7. Add corn and maple syrup. Saute until heated through. Serve immediately.