Slightly North of Broad's Carolina Crab Cake Recipe

Staff Writer
Slightly North of Broad's Carolina Crab Cake Recipe
Slightly North of Broad

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

2
Servings
Deliver Ingredients

Ingredients

  • 1 Pound jumbo lump crab, picked of shells
  • 1 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

Directions

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. 

Crab Cake Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cake Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

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