Best 3 Low Country Cakes Recipes

Hidden within the sugar-rich soil and rich history of the Southern United States lies a culinary treasure known as Low Country cakes. A unique blend of African, European, and Native American influences, these delectable creations are a testament to the region's diverse heritage. Immerse yourself in the distinctive flavors and textures that have captivated generations, as we embark on a journey to discover the best recipes for Low Country cakes.

Let's cook with our recipes!

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.

LOW COUNTRY CRAB CAKES WITH DILL SAUCE

LOW COUNTRY CRAB CAKES WITH DILL SAUCE image

Categories Fish

Yield 2 people

Number Of Ingredients 7

Ingredients

1 pound lump backfin crab meat 1 teaspoon dry mustard
1 small onion, minced 1 egg slightly beaten
2 tablespoons dry bread crumbs 4 tablespoons mayonnaise
½ to 1 teaspoon salt Flour for dusting
1 teaspoon freshly ground pepper Bacon fat (can substitute vegetable oil)
Food Masters Dill Delight Dressing 1 bottle (from www.dinnisselect.com)
NOTE: Since the sauce is the key to giving the fresh clean taste of dill, do not substitute the brand of sauces

Steps:

Pick the crab meat, removing all shell and hard pieces, but be careful not to break up the crab meat too much. In a bowl mix together the crab meat, minced onion, bread crumbs, salt, pepper, mustard, egg, and mayonnaise. Fold gently in your hand, being careful not to compress the cake too much. It should just hold together. Dust with flour and fry slowly in bacon fat or vegetable oil until golden brown. Top with Food Masters Dill Delight dressing and serve.

LOW COUNTRY CAKES

Low Country Cakes image

Since I love crab cakes, I thought that I would make these crawfish cakes for a change. They turned out great!Hope you enjoy them. Happy Cooking! sw:)

Provided by Sherri Williams

Categories Other Main Dishes

Time 50m

Number Of Ingredients 21

Ingredients

12 oz cooked crawfish tails, chopped
1/4 lb cooked andouille sausage, chopped
2 celery hearts, chopped
1 small red pepper, chopped
1 small onion, chopped
2 Tbsp tbsp italian parsely, chopped
1 large egg, beaten
3 Tbsp mayonnaise
1 Tbsp seafood seasoning
1/2 c panko bread crumbs
1 lemon, zest
5 Tbsp evoo
CHIPOTLE COLESLAW:
1 pkg coleslaw mix
1 chipotle pepper in adobo sauce, chopped
2 oz arugula
3 Tbsp apple cider vinegar
3 Tbsp mayonnaise
1 Tbsp sugar
salt and pepper to taste
chill coleslaw for 30 minutes

Steps:

1. In large heated skillet add 1 tbsp of evoo. Sautee ingredients 3-6, until soft. Remove from pan and cool for about 10 minutes
2. In a large mixing bowl, combine crawfish tails, sausage, cooled veggies, egg, mayo, 1/4 panko bread crumbs and seafood seasoning. Mix well.
3. Make 6 even patties or (24) 2 inch patties. Bread patties with remaining panko bread crumbs.
4. Pan fry patties with 3 tbsp evoo for 2-3 minutes on each side, until golden brown.
5. Cook biscuits according to package. Brush biscuits with remaining evoo, tumeric and herbs de provence the last minute of baking.
6. Slice bread in half. place patties, bread, top with coleslaw and top half of bread

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
Use fresh, high-quality ingredients: The better the ingredients you use, the better your cakes will taste. If possible, use organic or locally-sourced ingredients.
Follow the recipe carefully: Don't skip any steps or substitute ingredients unless you know what you're doing. Cakes are a delicate balance of ingredients, and any changes can affect the final product.
Don't overmix the batter: Overmixing can make your cakes tough and dense. Mix the batter just until the ingredients are combined.
Bake the cakes at the right temperature: The temperature of your oven is critical for the success of your cakes. Make sure your oven is preheated to the correct temperature before you start baking.
Don't open the oven door during baking: Opening the oven door during baking can cause the cakes to fall. Resist the urge to peek! Just wait until the timer goes off.
Let the cakes cool completely before frosting them: This will help prevent the frosting from melting and sliding off the cakes.

Conclusion:

With a little practice, you'll be able to bake delicious Lowcountry cakes that will impress your family and friends. These cakes are perfect for any occasion, from casual gatherings to special celebrations. So get baking and enjoy!