On Pawleys Island, good times have always meant good food. Fishing along the causeway and shrimping in the creek are daily preludes to delicious Lowcountry fare. A perennial favorite is crab cakes like these prepared at the Litchfield Beach Fish House by Cathy Green and Lucy Point.
Litchfield Beach Fish House Crab Cakes
Recipe makes 12 crab cakes
Ingredients
2 ½ pounds of lump crab meat carefully picked over to remove shells
1 teaspoon of Accent
½ to 1 teaspoon of black pepper
2 teaspoons of Old Bay Seasoning
2 teaspoons of Worcestershire sauce
½ cup of chopped red onion
1/3 cup of finely chopped red pepper
2 beaten eggs
1 teaspoon to 1 tablespoon of fat such as melted butter or bacon fat
1 tablespoon of mustard
1 cup of mayonnaise
1 cup to 2 cups of breadcrumbs
Oil for the skillet to fry
Directions
Into a large bowl, combine all the ingredients except for the breadcrumbs together. Once those are well mixed, add in the breadcrumbs 1 cup at a time, adjusting as needed to achieve a mixture that can be formed into crab cakes. After you have created the crab cake of the size you want grill them in a large skillet with hot grease or oil. Do not crowd them in the pan.
Cathy tells Joanna Angle that they can also be breaded and deep fat fried. Lucy demonstrates how to cook the cakes in a skillet, as Cathy notes that the cakes should be cooked only until they are lightly browned on both sides. Overcooking will make the crab cakes hard, and you will taste only the breadcrumbs and not the delicate flavor of the crab. Remove to a plate and serve.
For more recipes like the one above, visit SCETV Food.
Palmetto Places explored the architectural and cultural heritage of South Carolina's small towns and countryside. Host Joanna Angle explores historic houses, public buildings, and country stores, and talks with local artists, painters, sculptors, weavers, writers, storytellers, and musicians.
