Slightly North of Broad's Carolina Crab Cake Recipe

Slightly North of Broad


  • 1 Pound  jumbo lump crab, picked of shells
  • egg, beaten
  • 1/4 Cup  cream
  • 1/2 Teaspoon  freshly ground nutmeg
  • 1/2 Teaspoon  salt
  • 1/4 Teaspoon  white pepper, freshly ground
  •   Panko bread crumbs, as needed
  • 1/4 Cup  chopped parsley

This crab cake recipe from the low country bistro Slightly North of Broad in Charleston, SC is perfect served with summer corn, okra, and tomatoes, or even by itself on a salad or as a sandwich. 

Click here to see 24 Southern Dishes That You Need to Know How to Make


Mix the beaten egg with cream and spices. Pour over the picked crab and toss lightly.

Add the panko and parsley and toss lightly with your hands. Let the crab cake batter sit, covered and refrigerated, until the panko swells, about one hour. Form into 3 ounce crab cakes. 

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