Charleston Blue Crab Cakes
From the Jes Burns collection
| Yield | 6 to 8 cakes |
Introduction
Maryland blue crab recipes often include mayonnaise and Old Bay seasoning. But my mother, who invented this recipe, does not approve of such additions.
Ingredients
| ~ | Crumbs from 2 slices of toasted white bread | |
| 1½ | Tbsp. olive oil | |
| 1 | Tbsp. melted butter | |
| 1 | large egg | |
| ¼ | cup chopped onion, lightly sautéed | |
| ¼ | tsp. salt | |
| ¼ | tsp. pepper | |
| 1 | tsp. Worcestershire sauce | |
| ~ | Hot sauce to taste (optional) | |
| 2 | cups blue crab meat, picked over and shells discarded |
Steps
- In a large bowl, beat the egg lightly with a fork, then add all the remaining ingredients except the crab meat and mix to combine. Add the crab meat to the mixture and gently toss. (Mixture should just stick together; add milk if more moisture is needed.)
- Lightly oil a frying pan. Make crab cakes by pressing handfuls of the mix into thick patties (about ¼ to ⅓ cup of mixture per cake). Lightly brown each cake (about two minutes per side) in the pan.
- Serve with the hot sauces of your choice.
Notes
Crazy for crabs? Read Jes Burns’ account of preparing South Carolina crabs.
This content is from the Jes Burns collection.