Best Low Country Cakes Recipes

Low Country Crab Cakes image

Provided by Kardea Brown

Time 1h35m

Yield 6 servings

Number Of Ingredients 15

1 large egg, lightly beaten
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons seafood seasoning, such as Old Bay
20 butter crackers, such as Ritz, crushed (about 2 1/2 cups crumbs)
1 pound fresh jumbo lump crabmeat, picked for shells
Vegetable oil, for frying
Remoulade, recipe follows
1 cup mayonnaise
1/4 cup ketchup
2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1 tablespoon chopped fresh chives

Steps:

Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much. Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Cover and refrigerate until firm, about 1 hour.
Preheat the oven to 200 degrees F.
Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve. Serve warm with remoulade.
Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.

LOW COUNTRY CRAB CAKES WITH DILL SAUCE image

Categories Fish

Yield 2 people

Number Of Ingredients 7

1 pound lump backfin crab meat 1 teaspoon dry mustard
1 small onion, minced 1 egg slightly beaten
2 tablespoons dry bread crumbs 4 tablespoons mayonnaise
½ to 1 teaspoon salt Flour for dusting
1 teaspoon freshly ground pepper Bacon fat (can substitute vegetable oil)
Food Masters Dill Delight Dressing 1 bottle (from www.dinnisselect.com)
NOTE: Since the sauce is the key to giving the fresh clean taste of dill, do not substitute the brand of sauces

Steps:

Pick the crab meat, removing all shell and hard pieces, but be careful not to break up the crab meat too much. In a bowl mix together the crab meat, minced onion, bread crumbs, salt, pepper, mustard, egg, and mayonnaise. Fold gently in your hand, being careful not to compress the cake too much. It should just hold together. Dust with flour and fry slowly in bacon fat or vegetable oil until golden brown. Top with Food Masters Dill Delight dressing and serve.

Low Country Cakes image

Provided by Sherri Williams

Time 50m

Number Of Ingredients 21

12 oz cooked crawfish tails, chopped
1/4 lb cooked andouille sausage, chopped
2 celery hearts, chopped
1 small red pepper, chopped
1 small onion, chopped
2 Tbsp tbsp italian parsely, chopped
1 large egg, beaten
3 Tbsp mayonnaise
1 Tbsp seafood seasoning
1/2 c panko bread crumbs
1 lemon, zest
5 Tbsp evoo
CHIPOTLE COLESLAW:
1 pkg coleslaw mix
1 chipotle pepper in adobo sauce, chopped
2 oz arugula
3 Tbsp apple cider vinegar
3 Tbsp mayonnaise
1 Tbsp sugar
salt and pepper to taste
chill coleslaw for 30 minutes

Steps:

1. In large heated skillet add 1 tbsp of evoo. Sautee ingredients 3-6, until soft. Remove from pan and cool for about 10 minutes
2. In a large mixing bowl, combine crawfish tails, sausage, cooled veggies, egg, mayo, 1/4 panko bread crumbs and seafood seasoning. Mix well.
3. Make 6 even patties or (24) 2 inch patties. Bread patties with remaining panko bread crumbs.
4. Pan fry patties with 3 tbsp evoo for 2-3 minutes on each side, until golden brown.
5. Cook biscuits according to package. Brush biscuits with remaining evoo, tumeric and herbs de provence the last minute of baking.
6. Slice bread in half. place patties, bread, top with coleslaw and top half of bread