Eastern Shore Crab Cakes with a Twist

Maryland Crab Cakes with a Twist from an Eastern Shore Girl - Sisterhood of the Sensible Moms

I was born and raised on the Eastern Shore of Maryland so when I say crab, I mean blue crab. So if you make these with any other kind of crab, or heaven forbid, canned or imitation meat, the results won’t be good enough to serve to your cat.

With that being said, I’m a little nervous my Eastern Shore Club card is going to be revoked because these have a few “fancy” ingredients that you’d never find in a traditional cake. However, I have made these many times and have tweaked the recipe until I know they are a crowd-pleaser. The flavors are subtle and just plain good.    -Ellen


3/4 cup Italian Seasoned Breadcrumbs

1/3 cup shredded Parmesan cheese

1/4 cup Mayonnaise

2 large eggs, lightly beaten

2 Tablespoons chopped fresh cilantro

1 garlic clove, pressed

2 Teaspoons Old Bay Seasoning

1/4 Teaspoon fresh ground pepper

1 Teaspoon lime juice

1 pound fresh lump blue crab meat (do not use claw meat, it does not make a decent cake)

1/4 cup butter and olive oil to cover the bottom of your large skillet


Mix together wet ingredients and seasonings. This is where you do the mixing and blending.

Alternate FOLDING IN (do not stir or break up meat) crab meat and breadcrumbs.

Shape into 7 to 8, three inch thick patties.

Melt butter and olive oil in your large skillet over medium heat. I have found using the butter and olive oil combination gives the most perfect golden brown color.

Cook 4 to 5 minutes per side or until golden. Do not prematurely flip or your cake will fall apart. Also, do not walk away, give them your full attention. Your cakes can go from golden to charred while you chop your salad.

Cook only four at a time. Crowding in the pan is your enemy. And  for the love of 2nd degree burns, do not drop the cakes into the pan. Lower them gently into the hot oil and butter with a spatula. Drain your cakes on paper towels once they are cooked. Serve immediately. Crab cakes keep for no one.

Print Friendly, PDF & Email
Share it real good . . .
Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on RedditEmail this to someonePrint this page

10 thoughts on “Eastern Shore Crab Cakes with a Twist

  1. anna

    ok, i sorta want to revoke your card because of the cilantro, but as i will admit i don’t have my own “go to” crab cake recipe i will be sure and try yours.

    one thing i’ve learned living now many years in nyc, is if a restaurant claims to have a “maryland style crab cake”… they don’t.

    love my trips back to md in the summer for old bay crabs!
    anna recently posted..Just a Boy and His Bear Taking a Boardwalk StrollMy Profile

    1. The Sisterhood Post author

      Goodness! It’s not like I suggested using tartar or cocktail sauce.

      My husband and I were in Puerto Rico recently and he wanted to see what the crab cake were like. We knew it wouldn’t be blue crab, so we asked the server what type of crab it was.

      When she came back from talking to the chef, she said, “The chef says the meat is from Arizona.”

      Bwahahaha! Ellen

    2. Mary

      That is so true – if you step one inch out of the state of Maryland – they are not Maryland style crab cakes- it is amazing that no place but Maryland can make these. I usually do not make my own crab cakes (prefer the outing out to Woodies) but I am intrigued to try these – especially since I love anything with cilantro. Thanks Ellen!

    1. The Sisterhood Post author

      It is a twist. Full on Eastern Shore is simple enough: egg, crushed Saltines, lemon, Old Bay, mayo. Truly, backfin meat deserves this treatment, I agree. But then again, I could just eat backfin out of the container. Ellen

  2. Kim

    The only good crabcakes are in Maryland (occasionally Delaware too)! If you don’t like the cilantro/lime addition, my mom insists that fresh parsley is necessary for a great result.

    1. The Sisterhood Post author

      I actually replaced the parsley with cilantro. Think how well it works in ceviche. It adds the perfect compliment where I feel parsley just adds green. Ellen

  3. stephanie

    I grew up in southeastern PA and hence love love love the crab cakes from your area. Last month when I visited my sisters and friends every time we went to a restaurant I ordered the crab cakes. Can only get Dungeness here – good – but not anywhere near the same as blue crab. If I can find the blue crab (I’d have to order it online – unless you’d care to overnight it to me!!) I’ll try your recipe. It sounds delicious and intriguing. I’m salivating!
    stephanie recently posted..I Hear Dead PeopleMy Profile

    1. The Sisterhood Post author

      You need a road trip to get some crab meat. I just looked at crab meat shipping for giggles and one pound costs $46.00!!!! I paid $14.00 here. I guess that is why they are a weeknight dinner for me. 🙂 Ellen


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge