Here in South Carolina's Lowcountry, blue crabs are highly cherished by local chefs and recreational fishermen. The blue crab's scientific name, Callinectes sapidus, translates to "savory beautiful swimmer", and that is exactly what they are. Their sweet meat make these shellfish greatly sought after and remain one of the most popular locally caught seafood. With that being said, we've crafted a delicious crab cake recipe, utilizing our innovative seafood tools.
INGREDIENTS:
CRABCAKES:
- 1 lb crabmeat
- 1 egg white
- 1/2 lemon, squeezed
- 1 tbsp chopped chives
- 1/2 cup mayo
- 1 tsp thyme leaves
- 2 tbsp breadcrumbs
- salt and pepper to taste
- butter or olive oil cook
SAUCE:
- 1/4 cup tartar sauce
- 1/2 tbsp Old Bay Seasoning
- 1/2 lemon, squeezed
- 1/2 tsp Worcestershire sauce
DIRECTIONS:
CRABCAKES:
First mix together mayo, salt, pepper, egg white, lemon juice, chives and thyme. Then fold in the crabmeat. Form mixture into patties, dust with breadcrumbs and sear in butter (or oil) until golden on both sides.
SAUCE:
In a small bowl, whisk all ingredients together. Serve or store in refrigerator for later.
