Crabcake Recipes

The Carolinas are home to a healty blue crab population and crabcakes are an old tradition up and down our coast. Carolina Crabcakes are a delicacy and seafood cooks love to make their own recipes for them. Don’t hesitate to add any of your own renditions to these classic recipes. Greek yogurt works well as a lighter substitute to mayonnaise and or include some of your own seafood rubs or spices. Also, don’t forget, we have fresh picked crab meat, perfect for any crab dishes. Here are a few Carolina inspired crabcake recipes to take home and give a try!

Recipes originally printed in TRADEWINDS AUG 2014


Sunset Beach Crabcakes
1 lb Crabmeat
3/4 cup saltine crackers
1 large egg
2 tablespoons minced onions
2 tablespoons mayonnaise
1 teapsoon Worchestershire sauce
1 teaspoon dijon mustard
1 teaspoon Tabasco Sauce
1 teaspoon salt

Mix ingredients together reserving half of the cracker crumbs. Form three inch patties. Roll in remaining crumbs. Fry in oil until brown and crisp. Serves 6.

Charleston Blue Crab Cakes
2 cups blue crab meat
1 egg
crumbs from two slices toasted bread
1 and 1/2 tablespoon olive oil
1 tablespoon melted butter
1/4 cup chopped onion, sauteed
1 teaspoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper

In a large bowl, beat the egg lightly with a fork, then add all the remaining ingredients except the crab meat, mix to combine. Add the crab meat to the mixture and gently toss. Heat olive oil in a frying pan. Make crabcakes by pressing handfuls of the mix into thick patties (about 1/4 to 1/2 cup of mixture per cake) Lightly brown each cake (about two minutes a side) in the pan.

Beaufort Crabcakes
1 lb crab meat
2 tablespoons flour
2 tablespoons butter melted
2 tablespoons mayonnaise
juice of 1/2 lemon
1 teaspoon mustard
1/2 teaspoon crab boil seasoning
1 egg beaten
salt and pepper to taste
cracker meal

Combine all ingredients except egg, salt, and pepper. Beat egg with salt and pepper added. Form crab mixture into cakes. Roll each cake in cracker meal, dip in egg, then roll again in cracker meal. Fry in hot oil until brown. Serves 6

Wilmington Crabcakes
1 lb crab meat
1 egg beaten
1 green pepper chopped
1 tablespoon dried onion
1 teaspoon dried mustard
1/3 cup bread crumbs
3 tablespoons mayonnaise
dash salt and pepper

Place ingredients in a bowl and mix together, forming into cakes. Cook cakes in hot vegetable oil, at least three minute per side. Serves 5

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