Many people who are taking their vacations about now often head to the coast of the Carolinas. Naturally, among the things many vacationers like to do is enjoy the vast seafood that the restaurants are known for far and wide. The many times I’ve taken beach trips, I’ve learned to enjoy shrimp, flounder, and crab. Taking a summer vacation to the coast wouldn’t be complete without having these seafood treasures at a local restaurant!
Let’s bring some of the seafood restaurant home with the recipe I’m passing along for “Edna’s Homemade Crab Cakes”. This is a recipe from Edna Roth, who’s from Hilton Head, SC. This recipe makes enough crab cakes for six and to go with it, a “Remoulade Sauce”, which goes great with this or any other seafood you may like. This sauce makes enough to not only go with the crab cakes but for four pounds of shrimp, too. You would need the make the sauce in advance to provide enough time for it to chill and the flavors to blend.
When you select the crab meat you’ll be using, I suggest examining the meat carefully with your fingers to make sure there’s no traces of shell in it. While there’s a slim chance of finding any, there’s always a possibility you may find a small amount, as I have when I’ve used crab. The crab is mixed with breadcrumbs, mayonnaise, green onions and several other ingredients. This is chilled at least one hour so that the mixture is easy enough to form into cakes. These are cooked in butter until their browned then served immediately with the Remoulade, if desired. Just plain tartar sauce or cocktail sauce would be good to have with these, too.
In the Remoulade recipe, you’ll see an item called for you may not be totally familiar with, capers. These can be found in the pickle section of the grocery. If you can’t find them, I would just omit them. You’ll also see that it calls for a shallot. This is like a miniature onion and are easy to find in the produce section of the grocery.
A while back, I shared a recipe that uses another popular fish, tuna. I shared a recipe for “Terrific Tuna Pie”, which is good and easy. In case you missed this recipe, here’s the link to get it:
Enjoy the flavor of the coastal fish restaurants in your own home with this special dish!
EDNA’S HOMEMADE CRAB CAKES
- 1 pound fresh, lump crab meat, drained
- 1/2 cup Italian bread crumbs
- 1/2 teaspoon baking powder
- 1/3 cup milk
- 1 large egg, beaten
- 1/4 cup mayonnaise or salad dressing
- 2 tablespoons chopped green onion
- 1/4 teaspoon garlic salt
- 1/8 teaspoon white pepper
- 2 teaspoons dried onion flakes
- 3/4 teaspoon dried parsley flakes
- 1/4 cup all-purpose flour
- 1/4 cup butter
Combine all these ingredients, except for the flour and butter, and mix well. Shape into six cakes. Coat with flour and chill at least one hour. Melt butter in a large skillet and cook the cakes over medium-high heat for about 4 minutes on each side or until golden. Serve immediately with Remoulade sauce. Yield: 6 servings.
REMOULADE (for crab cakes, shrimp and all seafood)
- 2 cups mayonnaise
- 4 ounces chili sauce
- 4 ounces tartar sauce
- 1 shallot, diced
- 2 tablespoons capers
- 2 tablespoons chopped parsley
- 1/2 teaspoon tarragon
- 1/2 teaspoon oregano
- 3 tablespoons lemon juice
- 1 tablespoon curry powder
- 1 tablespoon horseradish
- 1 teaspoon mustard
- salt and pepper to taste
Mix all ingredients in a medium bowl well. Cover and chill