Eastern Shore Crab Cakes

Ingredients

• 1 pound lump crabmeat (picked and any cartilage removed)
• 1 egg, lightly mixed
• 2 tablespoons mayonnaise, preferably homemade
• 1 teaspoon dry mustard
• ¼ teaspoon seafood seasoning (see recipe) or cayenne pepper
• 4 tablespoons freshly chopped parsley
• 1 tablespoon minced onion
• 2 to 4 tablespoons dry bread crumbs
• Zest of 1 lemon, grated
• 3 tablespoons butter

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    178 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 15 grams protein; 121 milligrams cholesterol; 493 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six crab cakes

Preparation

1. Place the crabmeat in a mixing bowl. Pick it with a fork and check to see that all the cartilage is removed. Add the egg, mayonnaise and mustard. Toss lightly together, using the fork so as not to shred the crabmeat too much.
2. Add the seafood seasoning, parsley, minced onion, bread crumbs and grated lemon zest. Toss together lightly.
3. Melt the butter over medium-high heat. Scoop up enough crab mixture to make a plump pattie about five inches in diameter. Place the crabcakes in the skillet and fry for three minutes or until a golden brown crust forms on the bottom. Flip the crabcakes over and continue to fry on the other side for another three or four minutes.
4. Serve the crab cakes on soft hamburger buns or simply with a spoonful of tartar sauce.

20 minutes