Crab Cakes
Crab cakes aren’t just from Maryland, y’all know. They are popular in the Lowcountry, as blue crabs are abundant right here in our local waters. Of course, it always depends on the tastes of the particular cook, but the typical recipe of making crab cakes here in the Lowcountry is with lots of fresh lump crab meat, mayo, herbs, and often a dash of hot sauce or cayenne for a little kick; then they’re almost always pan-fried or seared.
Remoulade:
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.
Remoulade:
Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.
Recipe by Kardea Brown