Photo by Jonathan Boncek

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6 cakes

  • 1 egg, beaten
  • ¼ cup cream
  • ½ teaspoon fresh ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground white pepper
  • 1 pound jumbo lump crab, picked clean of shells and leaving lumps as whole as possible
  • Panko bread crumbs
  • ¼ cup chopped parsley
  • Oil for cooking
  1. Mix beaten egg with cream and spices in a small bowl.
  2. Pour over picked crab and toss lightly.
  3. Add panko and parsley. Toss lightly.
  4. Cover and refrigerate for 1 hour or more (this allows the panko to swell)
  5. Form into 6 3-ounce cakes.
  6. Heat oil in a sauté pan over medium heat. Pan sear until golden, about 3-5 minutes. Flip and cook other side.
  7. Serve with whatever you like, but Lee suggests a mixture of summer corn, okra, grape tomatoes, and yellow squash sautéed in chicken stock, and topped with sweet pepper relish.
  • from Chef Frank Lee of SNOB in Charleston, South Carolina

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