Dinner

Maryland Eastern Shore Purist's Crab Cakes is for Dinner.

Maryland Eastern Shore Purist's Crab Cakes takes several minutes to prepare.

Maryland Eastern Shore Purist's Crab Cakes takes several minutes to cook.

Maryland Eastern Shore Purist's Crab Cakes makes 1 servings.

The ingredients for Maryland Eastern Shore Purist's Crab Cakes are:

1 lb. Blue Crab meat, picked clean
2 slices dried white bread, crusts removed and bread torn in small pieces
2 tablespoons mayonnaise, preferably Hellman's
1 tablespoon yellow mustard
1 teaspoon Chesapeake Bay Style Seasoning (Old Bay), optional
2 egg whites, beaten stiff
1/2 cup canola oil, up to 1 cup to reach 1/4-inch oil in pan

Here is how you make Maryland Eastern Shore Purist's Crab Cakes:

Pick through the crab meat twice to remove cartilage or shell. Try not to break up lumps of Backfin, if going first class. Keep crab meat chilled during picking by putting ice cubes in a large mixing bowl, then placing a slightly smaller bowl inside to hold the picked meat. After the first picking, feel for missed cartilage while returning crab meat to the crab meat container. Chill crab meat until ready to mix.Put broken up pieces of bread (or saltines) in a mini-food processor and process to a fine crumb. Alternatively, tear bread into small pieces and put in mixing bowl (takes much longer).Add regular mayonnaise and yellow mustard to mixing bowl. For Eastern Shore purists, the addition of Old Bay seasoning is controversial, but Baltimore residents won't call it a crab cake without some; one teaspoon adds a subtle taste, but some people add up to 3 teaspoons (not subtle!).Beat egg whites until stiff, then fold into filler mixture.Gently fold in reserved crab meat.Make 4-6 cakes, pressed gently together. Chill covered in refrigerator for at least 1 hour to set cakes (they will fall apart otherwise).Fill frying pan to 1/4-inch with canola oil. heat canola oil to 360 degrees Fahrenheit (or else the cakes will soak up the oil!). Gently place crab cakes in oil and fry for 2-3 minutes until golden brown. use spatula (and fork, if necessary) to carefully turn crab cakes. Fry for another 2-3 minutes.Drain oil from crab cakes on paper towels, then serve hot with some saltine crackers on the side.TO BROIL: These crab cakes have the minimum amount of filler needed to hold them together. You may broil them on a lightly oiled baking sheet (1 tablespoon oil) 4-6 inches away from the heat source until golden brown. If you use low-calorie mayonnaise, this would be the preferred way to cook the cakes.TO MICROWAVE: Only use 1/2 tablespoon of oil to brush on a large flat plate. Microwave plate for 2 minutes on HIGH (without cakes) to heat oil. Place cakes on plate and microwave for 7 minutes on HIGH.Serving Size: Makes 4-6 4-oz. crab cakesNumber of Servings: 1Recipe submitted by SparkPeople user KATELJM.

The nutritional information for Maryland Eastern Shore Purist's Crab Cakes is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 818.8

• Total Fat: 30.3 g
• Cholesterol: 463.6 mg
• Sodium: 2,888.7 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 1.9 g
• Protein: 104.0 g