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. 


Calories per serving:

342 calories

Dietary restrictions:

High Protein, Low Carb Sugar Conscious, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 32g 50%
  • Carbs 4g 1%
  • Saturated 17g 83%
  • Fiber 1g 4%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 9g
  • Polyunsaturated 4g
  • Protein 90g 180%
  • Cholesterol 621mg 207%
  • Sodium 2,594mg 108%
  • Calcium 495mg 50%
  • Magnesium 174mg 44%
  • Potassium 1,693mg 48%
  • Iron 5mg 29%
  • Zinc 17mg 114%
  • Phosphorus 1,187mg 170%
  • Vitamin A 397µg 44%
  • Vitamin C 34mg 57%
  • Thiamin (B1) 0mg 28%
  • Riboflavin (B2) 0mg 29%
  • Niacin (B3) 13mg 63%
  • Vitamin B6 1mg 40%
  • Folic Acid (B9) 249µg 62%
  • Vitamin B12 41µg 690%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 248µg 310%
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