Coastal Carolina Spicy Lump Crab Cakes
Delight your taste buds with these Coastal Carolina Spicy Lump Crab Cakes, inspired by the rich culinary traditions of Charleston, SC. Featuring succulent large lump crabmeat, these flavorful cakes are seasoned to perfection with a blend of spices and fresh ingredients that add a zesty kick to each bite. Perfect for parties or as a main course, these crab cakes will impress your guests and elevate any dining experience. Remember, the key to a creamy texture lies in using the finest cracker meal. Serve with a tangy dipping sauce or a fresh lemon wedge for an unforgettable seafood experience!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Best quality mayonnaise
1 cup (none)
Egg white
1 (whisked)
Cayenne pepper
1/4 teaspoon (none)
Seafood seasoning
1/4 teaspoon (none)
Coleman’s dry mustard or spicy Dijon mustard
1/4 teaspoon (none)
Fresh lemon juice
2 tablespoons (squeezed)
Extra fine cracker meal
3 tablespoons (none)
Large lump crabmeat
1 lb (picked over gently)
Fresh white breadcrumbs
1 1/2 cups (made in a food processor from plain white bread with crusts cut off)
Peanut oil
1/4 cup (none)
Unsalted butter
2 tablespoons (none)
Instructions
1
In a small bowl, whisk together the mayonnaise and egg white until well combined and smooth.
2
Add the cayenne pepper, seafood seasoning, dry mustard, fresh lemon juice, and cracker meal to the mixture. Whisk until everything is fully incorporated.
3
Gently fold in the large lump crabmeat, taking care to keep the crab pieces intact and large.
4
Divide the mixture into 6 portions (approximately 4 ounces each) or 12 smaller portions (approximately 2 ounces each). Carefully shape each portion into round crab cakes.
5
Coat each crab cake in the fresh white breadcrumbs, ensuring they are evenly covered.
6
Place the formed crab cakes on a platter lined with wax paper, cover them with plastic wrap, and refrigerate for at least 1 hour or until ready to cook. This helps them firm up.
7
When ready to cook, heat the peanut oil and unsalted butter in a heavy-bottomed sauté pan over medium-high heat.
8
For the 4-ounce crab cakes, sauté each cake for about 1 minute and 45 seconds on each side, turning them once until they are golden brown.
9
For the 2-ounce crab cakes, sauté each cake for about 1 minute and 15 seconds on each side, ensuring they are also golden.
10
Remove the cooked crab cakes from the pan and let them drain briefly on paper towels to remove excess oil.
11
Serve the crab cakes immediately or keep them warm in a 200°F oven for up to 15 minutes—be cautious not to overheat, as they may dry out.
12
Enjoy with a side of tangy dipping sauce or fresh lemon wedges for an added zest!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for?
The recipe is for Coastal Carolina Spicy Lump Crab Cakes.
Where is the culinary inspiration for these crab cakes from?
The recipe is inspired by the rich culinary traditions of Charleston, SC.
What type of crabmeat is best for this recipe?
It is recommended to use 1 lb of large lump crabmeat, picked over gently.
How can I ensure the crab cakes have a creamy texture?
The key to a creamy texture is using the finest extra fine cracker meal.
How many portions does this recipe yield?
You can divide the mixture into 6 portions of 4 ounces each or 12 portions of 2 ounces each.
What ingredients are used for the spicy seasoning?
The spicy kick comes from a blend of cayenne pepper, seafood seasoning, and Coleman’s dry mustard or spicy Dijon mustard.
What type of mustard can I use?
You can use either Coleman’s dry mustard or a spicy Dijon mustard.
What is the first step in making the mixture?
Whisk together the mayonnaise and egg white in a small bowl until well combined and smooth.
How much mayonnaise is required?
The recipe requires 1 cup of best quality mayonnaise.
How much lemon juice should I add?
Add 2 tablespoons of fresh squeezed lemon juice.
How do I incorporate the crabmeat into the mixture?
Gently fold in the large lump crabmeat while taking care to keep the crab pieces intact and large.
What is used to coat the crab cakes?
The crab cakes are coated in 1 1/2 cups of fresh white breadcrumbs.
How are the fresh white breadcrumbs prepared?
They are made in a food processor using plain white bread with the crusts cut off.
Why should I refrigerate the crab cakes before cooking?
Refrigerating them for at least 1 hour helps them firm up so they hold their shape during cooking.
How should I store the crab cakes while they are in the refrigerator?
Place them on a platter lined with wax paper and cover them with plastic wrap.
What type of oil is recommended for sautéing?
The recipe calls for 1/4 cup of peanut oil.
What type of butter is used for cooking?
Use 2 tablespoons of unsalted butter.
What kind of pan is best for cooking crab cakes?
A heavy-bottomed sauté pan is recommended for even heat distribution.
What heat setting should I use for sautéing?
Heat the oil and butter over medium-high heat.
How long do I cook a 4-ounce crab cake?
Sauté each 4-ounce cake for about 1 minute and 45 seconds on each side until golden brown.
How long do I cook a 2-ounce crab cake?
Sauté each 2-ounce cake for about 1 minute and 15 seconds on each side.
How many times should the crab cakes be turned in the pan?
Turn them once during the cooking process to ensure even browning.
What should I do after the crab cakes are cooked?
Remove them from the pan and let them drain briefly on paper towels to remove excess oil.
Can I keep the crab cakes warm if I'm not serving them immediately?
Yes, you can keep them warm in a 200°F oven for up to 15 minutes.
Is there a risk to keeping them in the oven too long?
Yes, be cautious not to overheat them as they may dry out.
What are the suggested serving sides?
Serve them with a tangy dipping sauce or fresh lemon wedges for added zest.
What is the ingredient count for this recipe?
The recipe uses 11 ingredients.
What are some tags associated with this recipe?
Tags include seafood, party appetizer, spicy, Charleston cuisine, and southern cooking.
Is this recipe considered easy?
Yes, one of the tags for this recipe is 'easy recipe'.
Can I use these for a main course?
Yes, they are perfect as either a party appetizer or a main course.