Carolina Crab Cakes

So simple to make, these crab cakes make a great summertime meal, served over salad, or alone with your favorite remoulade sauce.


Carolina Crab Cakes:

1 small jar lumb crab meat, cleaned of any leftover shells or cartilage
1 c. bread crumbs
1 stalk celery, chopped fine
1 clove fresh minced garlic
1 tsp. pimento, well drained
1 egg, well beaten
2 tsp. Duke's mayonnaise
1 tsp. Old Bay seasoning
fresh cracked pepper
sea salt, to taste
Flour (about 1/3 cup, to dredge cakes)
Olive oil, for frying

1. In cast iron or heavy skillet, preheat olive oil (enough to completely cover bottom of pan) on medium-high heat.

2. Place flour in quart-size resealable bag.

3. In a medium bowl, mix all ingredients together well (except flour), forming a ball. Pinch off small amounts from ball, and form into small crab cakes. Sprinkle with sea salt. Place cake in bag of flour & dust both sides well.

4. Place carefully in hot oil. Brown on each side. Transfer to plate with paper towels to drain. Serve while hot, either over salad, or as main dish. Enjoy!