Best 2 Low Country Crab Cakes Recipes
In the heart of coastal cuisine, where flavors interweave and culinary traditions intertwine, we embark on a delicious journey to discover the secrets of creating the perfect low country crab cakes. From the bustling fish markets to the hidden gems of local kitchens, we seek out the finest crab meat, the perfect blend of seasonings, and the delicate touch that transforms simple ingredients into a symphony of taste. Join us as we dive into the essence of low country cooking, exploring the secrets behind these golden-brown patties that embody the spirit of Southern hospitality.
Here are our top 2 tried and tested recipes!
LOW COUNTRY CRAB CAKES
Provided by Kardea Brown
Time 1h35m
Yield 6 servings
Number Of Ingredients 15
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
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.
Tips:
- Choose fresh, high-quality crab meat. Fresh crab meat should have a sweet, briny flavor and be free of any off-odors. Avoid crab meat that is brown or discolored.
- Use a variety of crab meat. For the best flavor, use a combination of lump crab meat, backfin crab meat, and claw crab meat.
- Do not overmix the crab cakes. Overmixing will make the crab cakes tough. Gently fold the ingredients together until just combined.
- Chill the crab cakes before frying. This will help them hold their shape better.
- Fry the crab cakes in hot oil. The oil should be hot enough to sizzle when the crab cakes are added. Fry the crab cakes until they are golden brown and cooked through.
- Serve the crab cakes with your favorite dipping sauce. Remoulade sauce, tartar sauce, and cocktail sauce are all popular choices.
Conclusion:
Low country crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a few simple tips, you can make perfect crab cakes at home. So next time you're looking for a seafood dish that is sure to impress, give low country crab cakes a try.
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