Charleston Crab cakes bring together flaky blue crab enhanced with dried tarragon, a touch of red pepper flakes, minced green onions with rich buttery seasoned crackers into a tender, delicious authentic Charleston Style crab cake.
We frequently go crabbing during the summer and early fall and are lucky enough to have a freezer full of crab meat for our efforts. This recipe can be thrown together in just a few minutes time using fresh or canned crab meat (for those of you that are landlocked!)
3 tablespoons mayonnaise
4 teaspoons lemon juice
1/8 teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
1/4 tsp Old Bay Seasoning
8 ounces crabmeat
1/2 cup crushed ritz-style crackers
1 tablespoon butter
In a medium sized bowl combine mayonnaise, egg, lemon juice, red pepper flakes, tarragon, old bay seasoning and scallions/green onions, whisking well to combine. Very gently add the flaked crabmeat, mixing lightly with a fork to avoid breaking the claw meat. Add the crush cracker crumbs until you reach the desired consistency of your crab cake. Form into 4 large patties.
Heat a skillet over medium heat, adding the butter. Melt it thoroughly and when it’s good and hot, add the crab patties. Sprinkle lightly with salt and pepper. Cook until the patties are golden brown, flip and brown the other side. This takes about 5 minutes per side.
These go well with a light mustard sauce, baked potatoes and salad.
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