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Chef Paul Shiley
The Narrows Restaurant
Grasonville, MD


Marylanders consume 50% of the crabs harvested in the country. The state of Maryland only produces 10%, but we attract the best blue crabs and crabmeat in the world.

In making crab cakes, it is essential that you find the best crabmeat. I use jumbo lump because of the large lumps of crab. This type of meat tends to contain the least amount of shell. I will only use crabmeat from Maryland, Louisiana, Texas or North Carolina. It must be blue crabmeat.

Most importantly, handle the crabmeat gently. Do not break up the lumps and do not overpower the flavor of the crab!

- Chef Paul Shiley

The Narrows Restaurant's Crab Cakes


Yield:
Four 5-ounce crab cakes

  • 1 pound jumbo lump crabmeat
  • 2 Tablespoons fine cracker meal
  • 1 egg
  • 1 cup Hellmann's mayonnaise
  • 2 Tablespoons Colemanšs dry mustard
  • Dash of Old Bay seasoning
  • Dash of Tabasco Sauce
  • 1 teaspoon Lea & Perrin's Worcestershire sauce
  • Juice of 1 lemon
  • Vegetable oil for frying

    Preheat oven to 500°F. Carefully clean crabmeat of any shells. In one bowl gently fold crab and cracker meal. In another bowl, mix all other ingredients. Gently fold the two together and form into round balls. Deep fry in vegetable oil for approximately 6 to 10 minutes until golden brown.


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