Lowcountry Crab Cakes at Hilton Head Health

Published: Friday, August 6th 2010
in Recipes
by Spafinder Team

These classic patties are served up and down the Eastern seaboard but the best catch is found right here: lightly breaded, pan browned and finished in the oven. Gently tossing the crab mixture and gingerly patting them into shape will ensure your crab cakes are delicate. The moist, flaky claw meat mixed with the firmer lump gives the patties better texture given the reduced amount of mayonnaise and other “binding” ingredients in this recipe.

Ingredients:

½ lb crab lump meat

½ lb crab claw meat

1 tbsp light mayonnaise

1 tbsp Dijon mustard

1 tbsp chopped fresh dill weed

½ tsp Old Bay seasoning mix

2 shots Tabasco pepper sauce

1 tsp Worcestershire

1 egg, well beaten

1 tsp micro-grated lemon skin

2 tbsp Panko bread crumbs

½ cup more Panko crumbs (for exterior)

1 tbsp Canola oil

Preparation:

Preheat the oven to 350 degrees
Combine all but the last two ingredients and gently mix by hand
Place remaining Panko crumbs in a pie plate
Using an ice cream scooper, scoop 4 ounces of the mixture
Drop crab mix into crumbs and gently pat down (make as thick or thin as you like)
Turn and lightly coat both sides, carefully shaping the cake as you work
Place on a cookie sheet and chill until ready to cook
Add oil to a large non-stick skillet and heat to medium
Place cakes in the pan and lightly brown on one side
Transfer cakes to a baking sheet (browned side up) and bake 10 minutes (if your pan is oven-safe just turn the cakes and place the pan in the oven)
Serve immediately with Roasted Red Pepper Sauce and Remoulade