Name: Beaufort Crab Cakes
Yield: Makes 8 crab cakes
Cuisine: American
Ingredients: 1 tablespoon Worcestershire sauce or 1 tablespoon Champagne Mustard Salad Dressing; 2 tablespoons chopped fresh parsley; ¼ cup Duke’s mayonnaise; 1 whole large egg; White Wine Sauce or Mimi’s Tartar Sauce for serving; Pinch of white pepper; 1 pound crabmeat (lump or claw); 1 tablespoon white wine; ½ teaspoon salt; ½ teaspoon dry mustard; Dash of hot pepper sauce; 2 teaspoons Old Bay seasoning; 1 cup panko breadcrumbs; 4 tablespoons (½ stick) unsalted butter; ¼ cup extra virgin olive oil

Preparation info

Makes
8
crab cakes

Difficulty
Easy

Appears in

The Cheese Biscuit Queen Tells All

By Mary Martha Greene

Published 2021

About

This recipe is tried and true. It’s been changed; I’ve gone back to the previous version; and I’ve changed it again over the years. When I was a child, it took me a long time to put together just how crab cakes came to be. We’d go crabbing one day, and several days later, we’d have delicious crab cakes. I guess I just never happened to be in the kitchen to see the crabs go in the pot to be boiled and picked.

One Christmas, I made crab cakes to take to a friend’s house in Charleston.