Charleston Crab Cakes

Charleston crab cakes are a traditional dish from the coastal city of Charleston, South Carolina. They are typically made with fresh lump crab meat, breadcrumbs, herbs, and spices, and are pan-fried or baked until crispy on the outside and moist on the inside.

Ingredients:

1 pound fresh lump crab meat

1 cup panko breadcrumbs

1/4 cup mayonnaise

1 large egg

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon Old Bay seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped fresh parsley

2 tablespoons chopped green onion

2 tablespoons unsalted butter

Remoulade sauce

Lemon wedges, for serving

Directions:

In a large bowl, combine the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, chopped parsley, and chopped green onion. Mix until well combined.

Form the mixture into 8 equal-sized patties.

Heat the butter in a large skillet over medium-high heat. When the butter has melted and is foamy, add the crab cakes to the skillet.

Cook the crab cakes for 3-4 minutes per side, or until they are golden brown and crispy on the outside and heated through on the inside, or bake at 350F for 25-30 minutes.

Serve the crab cakes hot, with remoulade sauce and lemon wedges on the side.

Enjoy your Charleston crab cakes!

Thank you for trying this recipe. Please let me know how you liked it.

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood/appetizer page.

Charleston Crab Cakes