Lump Crab Cakes from Bowens Island

Bowens Island Lump Crab Cakes Recipe
Photo: Oxmoor House
Moist, salty, and fantastic, these rival anything from Maryland.


Makes 6 servings

Recipe from

Oxmoor House


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


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.

Bowens Island, Charleston, South Carolina,

Southern Living Off the Eaten Path,

Oxmoor House

March 2013
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