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Lump Crab Cakes from Bowens Island

Photo: Oxmoor House
Yield Makes 6 servings
Moist, salty, and fantastic, these rival anything from Maryland.


  • 1 pound fresh jumbo lump crabmeat, drained
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • Dash of freshly ground pepper
  • 1 large egg
  • 2 3/4 cups coarsely crushed saltine crackers (24 crackers)
  • 2 tablespoons canola oil

How to Make It

  1. Pick crabmeat, removing any bits of shell.

  2. Whisk together mayonnaise and next 5 ingredients in a large bowl. Gently fold in crackers and crabmeat. Shape mixture into 6 (3-inch) patties. Cover and chill 1 hour or until firm.

  3. Cook 3 patties in 1 tablespoon hot oil in a large cast-iron skillet over medium-high heat 3 minutes on each side or until golden brown. Remove from skillet; keep warm. Repeat procedure with remaining 1 tablespoon oil and patties.

Southern Living Off the Eaten Path