Eastern Shore of Maryland Crab Cakes
Chef Joyce Trimper
Antoinette Bruno's Mom's recipe (StarChefs CEO)
Ocean City, MD

The most important element to making crab cakes or any crab dish is not to overpower the delicate taste of blue crab. Let the crab flavor be dominant. Always use the best crabmeat you can find and make sure it is fresh.

Yield: 5 large crab cakes

1 pound jumbo lump crabmeat from Maryland
1 egg, beaten
3 Tablespoons mayonnaise
1 Tablespoon dry mustard
1/2 bunch parsley, minced
7 saltine cracker halves, crushed
Light canola oil, for frying
Dash of salt and cayenne pepper

Mix all wet ingredients except the crabmeat. Then mix in the dry ingredients. Season with a dash of salt and cayenne pepper. Fold in crabmeat last, being careful not to break apart the lumps. Delicately mold 5 large crab cakes. Deep fry in light canola oil until golden brown.


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