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Miss Shirley's Eastern Shore Crab Cakes

Serves 6

2 eggs
2 tsp Worcestershire sauce
2 tsp lemon juice
2 tsp crab seasoning
2 tsp dried parsley flakes
2 heaping tablespoons mayonnaise
1/2 tsp dry mustard
2 heaping tsp prepared mustard
2 pounds jumbo lump crabmeat, picked over
4 slices white bread, crumbled
vegetable oil, for frying
Tasty tartar sauce, recipe follows

In a medium-size bowl, thoroughly combine the egg, Worcestershire sauce, lemon juice, crab seasoning, parsley, mayonnaise and mustard.

Place the crabmeat in a large bowl and gently fold in the breadcrumbs and the egg mixture so as not to break up the lumps. Shape into 12 slightly flattened balls and chill for at least 1 hour.

To fry the crab cakes: pour oil into skillet to a depth of about 1–1/2 inches. Heat the oil to 370 degrees and fry the crab cakes, a couple at a time, until golden brown, about 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.

To broil: place under a preheated broiler, turning to cook evenly, until nicely browned, about 4 to 5 minutes per side.
Serve with soda cracker and Tasty Tartar Sauce.

Tasty Tartar Sauce

1 cup mayonnaise
1 tablespoon minced shallots
1/2 cup sour pickles, such as dill or cornichon, minced
1 tablespoon sweet pickle relish, drained
1 teaspoon capers in vinegar, drained and chopped
dash of lemon juice
1/2 teaspoon grated fresh or bottled horseradish, or to taste

Mix all ingredients in a small bowl. Chill before serving

Source: Coastal Cooking with John Shields (Broadway, 2004)


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