Lowcountry Crab Cakes Recipes

LOWCOUNTRY CRAB CAKES

Lowcountry crab cakes image

Blue crabs are abundant among the Lowcountry's saltwater rivers and marshes. If you can, use fresh sweet crab sold in plastic containers (not canned) for the best flavor. The best crab cakes are made with lots of crab and just enough egg and breadcrumbs to hold it together. These will not disappoint! Serve as an appetizer with a dollop of Yogurt Rémoulade (search for the recipe in the WW app).

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 spray(s) Cooking spray
1 large egg(s) Egg(s)
1 large Uncooked egg yolk(s)
1 Tbsp Fresh lemon juice
1 clove(s) Garlic clove grated
2 tsp Dry mustard
0.5 tsp Paprika
0.5 tsp Kosher salt
0.25 tsp Black pepper coarsely ground
0.125 tsp Cayenne pepper
0.25 cup(s) Uncooked bell pepper(s) red, finely chopped
0.25 cup(s) Uncooked scallion(s) finely chopped
2 Tbsp Fresh parsley chopped
1 Tbsp Chives chopped
1 pound(s) Lump crabmeat picked over for shells and cartilage
3 Tbsp Fresh breadcrumbs

Steps:

In medium bowl, whisk egg, egg yolk, lemon juice, garlic, mustard powder, paprika, salt, black pepper, and cayenne. Stir in bell pepper, scallions, parsley, and chives. Gently fold in crabmeat and breadcrumbs and mold into 4 equal patties, each about 1 inch thick. Place patties on baking sheet and freeze until set up slightly around edges, 10 to 15 minutes.
Coat large nonstick skillet with nonstick spray and heat over medium-high. Add chilled patties and cook until golden brown, crispy, and cooked through, 2 to 3 minutes per side.
Serving size: 1 patty

Nutrition Facts : Calories 78 kcal

LOW COUNTRY CRAB CAKES

Low Country Crab Cakes image

Provided by Kardea Brown

Time 1h35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 large egg, lightly beaten
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons seafood seasoning, such as Old Bay
20 butter crackers, such as Ritz, crushed (about 2 1/2 cups crumbs)
1 pound fresh jumbo lump crabmeat, picked for shells
Vegetable oil, for frying
Remoulade, recipe follows
1 cup mayonnaise
1/4 cup ketchup
2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1 tablespoon chopped fresh chives

Steps:

Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much. Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Cover and refrigerate until firm, about 1 hour.
Preheat the oven to 200 degrees F.
Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve. Serve warm with remoulade.
Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.

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