Crab Cakes

I’ve been eating a lot of crab lately. And I’m not complaining. It’s to be expected. I was in Florida two weekends in a row and not to mention, I live with someone who grew up in the South. Seafood, especially fried, abounds in this household. We also groove on sushi quite a bit and especially dig tempura. But, the best thing I’ve have, I must say, were the crab cakes, made for me at our apartment.

The recipe comes from a restaurant called 82 Queen in Charleston, where the chef of my Sunday evening crab cakes worked at one point in his stint working in the restaurant industry. The quaint, historic restaurant opened in 1982 and maintains a devout following of patrons today.

These very crabby cakes are loaded with chunks of the stuff and get a little extra kick from the addition of Worcestershire sauce and Tabasco. Fried til they are golden, these guys are best served fresh from the pan. They aren’t difficult to make but will surely impress.

At the restaurant, they are served with a red pepper coulis that you could whip up if you have a little extra time by simmering red peppers and garlic and then processing them in a food processor.

82 Queen Crabcakes

1 Lb. Lump Crabmeat

1⁄2 Cup Mayonnaise

2 Green Onions chopped fine

2 Tsp. Tabasco

1 Tsp. Worcestershire Sauce

1 1⁄2 Cups Coarse Bread Crumbs, divided

1 Tbsp. Fresh Lemon Juice

1⁄2 Tsp. Ground Thyme

2 Eggs

¼ Cup Half and Half

1 Tbsp. butter or olive oil

1.Combine above ingredients thoroughly, using just ½ cup of the breadcrumbs.

2.Form into desired cake size, about 4 oz. Set Aside.

3.For the breading, make egg wash eggs and Half and Half.

4.Dip crab cakes in egg mixture, then roll in the remaining bread crumbs until they are just coated. Sauté in butter or olive oil until golden brown. Serve hot. Makes four.