Crab Cakes Spring Island, S.C.

“The coastal regions of the Carolinas and Georgia are all about a sense of place and people who know how to take off their shoes and work their feet into the mud to feel for clams, catch a blue crab with a chicken neck, cast a shrimp net into the river and use their hands to pull oysters from the reef. “ Shrimp, Collards and Grits, Vol. II

If you’re fortunate enough to catch a few crabs, here’s a special crab cake recipe that is by far the best I’ve ever had anywhere!!! I learned it one summer afternoon from Executive Chef Jeff McKinney at the Spring Island Club in S.C. I’ll never forget the day he served us this sumptuous dish of pure crab inspiration! I never knew just how delicious a crab cake could be.

1 pound lump crabmeat

1 pound colossal crabmeat

2 eggs

1 1/2 cups mustard sauce

1 cup panko breadcrumbs

1/2 teaspoon Old Bay seasoning

salt and freshly ground black pepper

In a medium bowl, combine all ingredients together very gently, being careful not to break up any pieces of crabmeat. Refrigerate for 30 minutes.

Form into 8 pieces and pan fry in canola oil until golden brown. Serve with a side of mustard sauce.

 

Mustard Sauce

1/3 cup good mayonnaise

1/2 cup Dijon mustard

1 cup sour cream

juice of 1 lemon

1 teaspoon Worchestershire sauce

salt and freshly ground black pepper

Combine all ingredients.  Yields 8 (4 ounce) crab cakes

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