Eastern Shore Crab Cake Recipe
pear-fennel slaw, fries, Cajun mayo
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Ingredients
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Crab Cakes
Pear-Fennel Slaw
Fries
Cajun Mayo
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and finely chopped green onions. Gently fold to combine without breaking the crab meat.
- 2
Add Binding Ingredients
Add the beaten egg, bread crumbs, salt, and black pepper. Mix gently until all ingredients are well incorporated.
- 3
Form the Crab Cakes
Shape the mixture into patties, about 3 inches in diameter, and place them on a parchment-lined baking sheet.
- 4
Chill Before Cooking
Refrigerate the crab cakes for at least 30 minutes to help them firm up.
- 5
Cook the Crab Cakes
Heat a pan over medium heat with a bit of oil. Cook the crab cakes for about 4-5 minutes on each side until golden brown. Remove and set aside.
Pear-Fennel Slaw
- 6
Mix the Slaw Ingredients
In a large bowl, combine the julienned pear, thinly sliced fennel, shredded red cabbage, and shredded carrot.
- 7
Prepare the Dressing
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and black pepper.
- 8
Combine Slaw and Dressing
Pour the dressing over the slaw and toss gently to combine. Let it sit for at least 10 minutes before serving.
Fries
- 9
Prepare the Potatoes
Peel (if desired) and cut the potatoes into fry shapes.
- 10
Heat the Oil for Frying
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 11
Fry the Potatoes
Carefully add the cut fries to the hot oil in batches. Fry until golden brown, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
- 12
Season the Fries
Immediately sprinkle with salt while still hot.
Cajun Mayo
- 13
Mix the Cajun Mayo
In a small bowl, combine mayonnaise and Cajun seasoning. Mix well until fully combined.
