Miss Shirley's Eastern Shore Crab Cakes

Miss Shirley's Eastern Shore Crab Cakes
Miss Shirley's Eastern Shore Crab Cakes
Shirley Phillips was raised on Hooper Island, Maryland, in Chesapeake Bay, and grew up surrounded by the finest seafood imaginable. Given her upbringing, it's no surprising that she married a waterman, Brice Phillips. The couple made their way to Ocean City, Maryland, and opened a crab shack, selling "jimmies" — heavy, fat, perfectly seasoned crabs — to tourists and locals alike. Almost fifty years later, that roadside crab shack has evolved into one of the largest seafood operations in America, Phillips foods. Miss Shirley is still a part of the daily operation of her signature Ocean City restaurant, which serves thousands of crab cakes every season. According to Shirley, the secret to a good crab cake is good crab, lots of lumps, and simple seasoning.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6
American Shellfish Appetizer Fry Lunch Seafood Crab Summer Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
  • 2 teaspoons worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 2 teaspoons lemon juice
  • 2 teaspoons dried parsley flakes
  • 2 eggs
  • vegetable oil, for frying
  • Carbohydrate 10 g(3%)
  • Cholesterol 202 mg(67%)
  • Fat 36 g(56%)
  • Fiber 1 g(4%)
  • Protein 31 g(62%)
  • Saturated Fat 3 g(17%)
  • Sodium 1018 mg(42%)
  • Calories 493

Preparation In a medium-size bowl, thoroughly combine the eggs, Worcestershire sauce, lemon juice crab seasoning, parsley, mayonnaise and mustards. Place the crabmeat in a large bowl 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 the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain. To broil: Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side. Serve with soda crackers and tartar sauce. Coastal Cooking with John Shields, by John Shields, Broadway Books

Preparation In a medium-size bowl, thoroughly combine the eggs, Worcestershire sauce, lemon juice crab seasoning, parsley, mayonnaise and mustards. Place the crabmeat in a large bowl 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 the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain. To broil: Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side. Serve with soda crackers and tartar sauce. Coastal Cooking with John Shields, by John Shields, Broadway Books

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