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

Carolina Crabcake

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 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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RECENT CATCH INFO: Fish landed @ Wanchese, NC
Fisherman: Jeff Thompson
Catch Method: gill net

“Bluefish has a rich, full flavor and coarse, moist meat with edible skin. The larger the fish, the more pronounced the taste – bluefish prey on menhaden, a small, oil-rich fish that gives older, larger bluefish their strong flavor. Younger bluefish are sometimes referred to as “snappers.” They eat crustaceans, resulting in sweeter and milder flesh.” –



Grilled Bluefish with Creamed Corn and Herb Croutons – Barton Seaver

Deviled Bluefish with Fried Potatoes & Coleslaw

Bacon-Wrapped Bluefish

Broiled Bluefish with Tomato and Herbs

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aka Sea Mullet, Whiting, Roundhead

CATCH INFO: Fish landed @ Stumpy Point, NC
Fisherman: Luke Midgett F/V N-Seine
Catch method: Shrimp Trawl By catch



White Fillet, a Dozen Ways – Mark Bittman

Sea Mullet Recipes

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Get to Know Your Seafood from Ocean to Plate

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Greater Amberjack

RECENT CATCH INFO: Fish Landed @ Wanchese, NC
Fisherman: Charlie Locke F/V Salvation
Catch method: hook n line


“Greater amberjack has a sweet, mild flavor and is tender, firm, and delicate. The high oil content gives it a buttery texture. Fresh greater amberjack has a bright color and firm, compact flesh. The meat is good seared, roasted, grilled, braised, broiled, blackened, hush-puppied, fried, sautéed, or baked.” –

Pan Seared Amberjack

Blackened Amberjack

Grilled Amberjack Sandwiches with Spicy Tartar Sauce

Amberjack with Radishes and Basil Recipe : Mario Batali

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Fresh Picked Crab Meat


Our crab meat is fresh picked (never pasteurized) from steamed Blue Crabs caught in Albemarle Sound and Pamlico Sound. Our main source is Mattamuskeet Seafood, located in Swan Quarter, NC. They are a family owned business, in operation for over 30 years.

Crab Meat Grades:

Jumbo Lump crab meat comes from the two swimming legs of larger crabs. It can be used whole and has a brilliant white color. It makes a premium crab cake when mixed with backfin or lump and is delicious warmed in butter or as a topping on steak, fish or salads.

Lump crab meat is composed of smaller broken pieces of Jumbo Lump and Backfin. This grade of crab meat is ideal for crab cakes.

Backfin comes from the body of the crab and is white in color. It’s perfect for salads, crab cakes and dips.

Claw meat comes from the swimming fins and claws. It has a stronger taste profile and is darker in color. It is ideal in soups and dips.

Carolina Crabcake Recipes

Classic Maryland Style Crab Cakes

Thai-Spiced Watermelon Soup with Crabmeat

Crabmeat Casserolettes

More Blue Crab Meat Recipes on Pinterest

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RECENT CATCH INFO: Brown & White Shrimp landed @ Stumpy Point, NC
Captain: Luke Midgett F/V N-Seine
Catch Method: otter trawl


Shrimp Recipes

New Orleans Style Barbequed Shrimp

Hugh Acheson’s Pickled Shrimp – Saveur

Cast-Iron Recipe: Sautéed Shrimp and Okra – Garden & Gun

Shrimp on the Rocks – Garden & Gun

Shrimp à la Bittman – Food 52

Shrimp Gumbo – Food 52

More recipes on Pinterest

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Speckled Trout

RECENT CATCH INFO: Fish Landed @ Wanchese, NC
Fisherman: Jeff Thompson
Catch method: Gill Net



John Besh’s Louisiana Speckled Trout Amandine

Trout Orleans

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Striped Mullet

RECENT CATCH INFO: Fish landed @ Wanchese, NC
Captain: Ryan Peele
Catch Method: gill net
aka: Jumping Mullet

Striped Mullet has a rich, nutty flavor due to its high oil content. The flesh cooks up white, firm and moist.

Mullet are excellent grilled or smoked over charcoal.



Blue Cornmeal Crusted NC Mullet

Biloxi Bacon (Smoked Mullet with Cane Syrup Glaze)

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Black Drum

RECENT CATCH INFO: Fish landed @ Wanchese, NC
Captain: Jeff Thompson
Catch Method: gill net


Black drum are large, long-lived members of the drum family (Sciaenidae), reaching over 1 meter (3.3 ft) in length and weighing over 50 kg (110 lbs). They are one of only four members of this family that possess chin barbels set in pairs. Black drum, as their name suggests, are dark in color with a silvery luster. Their body shape is characteristic in that their back is distinctly elevated. When young, they possess four to five dark vertical bars that fade and eventually disappear as the animal grows.

Black Drum have a mild, sweet flavor with firm, white flesh and large, moist flakes. It is comparable to Red Snapper and cooks up to pure white. Both Red Drum & Black Drum have similar flavors, but Black Drum has a coarser, meater flesh. The smaller fish of both species tend to be sweeter and flakier. (


Cast Iron Black Drum

Andouille Crusted Black Drum w/ Sauteed Kale & Pecan Butter Sauce

Blackened Redfish (works w/ Black Drum too)

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