Best 2 Low Country Crab Cakes Recipes
In the heart of the Lowcountry, where the sea's bounty meets the land's charm, lies a culinary treasure that has captivated taste buds for generations: Lowcountry Crab Cakes. These delectable morsels, born from a harmonious blend of fresh crab meat, savory seasonings, and a hint of Southern hospitality, embody the essence of this vibrant region.
Our culinary journey takes us through a tapestry of flavors, textures, and techniques, as we unveil a trio of Lowcountry Crab Cake recipes that celebrate the diversity of this iconic dish. From the classic Jumbo Lump Crab Cakes, where generous portions of crab meat take center stage, to the refined Maryland Crab Cakes, which incorporate a touch of Old Bay seasoning for a distinctive Chesapeake Bay flair, and the innovative Crab Cakes with Corn and Red Pepper, where the sweetness of corn and the vibrancy of red pepper add a layer of complexity, each recipe promises a unique gustatory experience.
Whether you seek a traditional rendition or a contemporary twist, these recipes provide a roadmap to crafting exceptional crab cakes that will transport you to the heart of the Lowcountry. So, gather your ingredients, prepare your palate, and embark on a culinary adventure that pays homage to this beloved Southern delicacy.
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:
- Use fresh crab meat for the best flavor and texture.
- Do not overmix the crab cake mixture, as this will make them tough.
- Gently fold the ingredients together until just combined.
- Chill the crab cake mixture for at least 30 minutes before cooking, to help them hold their shape.
- Pan-fry the crab cakes over medium heat until golden brown and cooked through.
- Serve the crab cakes hot with your favorite dipping sauce.
Conclusion:
Low Country crab cakes are a delicious and easy-to-make seafood dish. With their crispy exterior and tender, flavorful interior, they are sure to be a hit with your family and friends. Serve them with your favorite dipping sauce and enjoy!
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