It's impossible to go wrong with a meal inspired by the Southeastern coast, and these Lowcountry crab cakes paired with a dill tartar sauce prove it.
Justin Adams•May 31, 20232 min read
Harvesting oysters, setting crab pots, throwing shrimp nets, foraging for mussels — I dream of days spent in South Carolina's Lowcountry, filling my belly with the beautiful region's abundant natural resources. It's impossible to go wrong with a meal inspired by the Southeastern coast, and these Lowcountry crab cakes paired with a dill tartar sauce prove it.
For the crab: I’m a sucker for anything fresh, so if you have the resources available, I highly suggest fresh crab meat for this dish. If not, then store-bought works too.
Ingredients
For the Tartar Sauce:
½ cup mayonnaise
½ cup finely chopped dill pickle
2 tablespoons finely chopped sweet onion
2 teaspoons capers with juice, finely chopped
1 teaspoon lemon juice
½ teaspoon Dijon mustard
1 tablespoon finely chopped fresh dill
Salt and pepper to taste
For the Crab Cakes:
2 large eggs, beaten
1 cup crushed saltine crackers
3 tablespoons mayonnaise, preferably Duke’s
1 tablespoon Dijon mustard
1 teaspoon Old Bay Seasoning
¼ teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons chopped parsley
½ cup thinly chopped scallions
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
½ cup bread crumbs
Salt and pepper to taste
Photo Credit: Justin Adams.
Photo Credit: Justin Adams.
Instructions
For Tartar Sauce:
In a small bowl, stir the mayonnaise, pickle, onion, capers, lemon juice, mustard and dill — salt and pepper to taste.
For Crab Cakes:
In a large mixing bowl, combine the eggs, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper and blend well. Add the crab meat, folding it in lightly without breaking it up.
Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
Heat approximately 2 tablespoons of oil in a nonstick skillet over medium heat. Sauté the crab cakes for 2 to 3 minutes on each side or until golden brown. Drain on paper towels immediately. Serve the crab cakes with the dill tartar sauce.
