Chris French's Eastern Shore Crab Cakes Recipe

Name: Chris French's Eastern Shore Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound crab meat, preferably backfin lump; 2 cups cornflakes; 2 teaspoons homemade mustard, English-style (see recipe); 1 large egg, slightly beaten; Salt to taste, if desired; Freshly ground pepper to taste; 1 tablespoon mayonnaise; 1/4 cup finely chopped parsley; 1 1/2 cups corn, peanut or vegetable oil; Tartar sauce (see recipe)

Servings: persons

1
Pick over the crab to remove any tough pieces of shell or cartilage.
2
Leave the crab meat in as large lumps as possible.
3
Put the crab meat in a mixing bowl.
4
Put the cornflakes in the container of a food processor or electric blender and blend to make the flakes as fine as possible.
5
Blend the mustard, egg, salt, pepper, mayonnaise and parsley.
6
Spoon and scrape this over the crab.
7
Sprinkle with the crumbs and blend gently but thoroughly.
8
Divide the mixture into six portions of equal size.
9
Lay out six squares or rectangles of plastic wrap, one at a time on a flat surface.
10
Put one portion of crab mixture in the center.
11
Fold the sides of the plastic wrap over to neatly and compactly enclose the crab mixture.
12
Flatten each portion to make six crab cakes, each about an inch thick or slightly less.
13
Refrigerate until ready to use.
14
Heat the oil in a skillet to a depth of about half an inch.
15
If necessary, add more oil.
16
Heat to a temperature of 350 degrees.
17
It may be best to cook the crab cakes in two batches.
18
Cook each batch for two and one-half minutes, total cooking time, turning the cakes once.
19
They should be golden brown on both sides.
20
Drain on absorbent toweling.
21
Serve with tartar sauce on the side.

967

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound crab meat, preferably backfin lump, 2 cups cornflakes, 2 teaspoons homemade mustard, English-style (see recipe), 1 large egg, slightly beaten, and more.

Yes, Chris French's Eastern Shore Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chris French's Eastern Shore Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions