Kardea shares her special spin on crab cakes, which is a cross between low country-style and Maryland-style!
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Kardea Brown shares down-home, Southern dishes from her South Carolina kitchen. The cook and catering service was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her granny's kitchen. Nowadays, she takes generations of family dishes and makes them her own as she cooks for friends and family at her Sea Island home.
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Low Country Crab Cakes
DISH THANKS TO KARDEA BROWN
Total: 1 hr 35 minutes (consists of cooling time).
Active: 35 min.
Yield: 6 portions.
1 large egg, lightly beaten.
1/2 cup mayo.
1 tablespoon Dijon mustard.
1 tablespoon Worcestershire sauce.
2 teaspoons seafood flavoring, such as Old Bay.
20 butter crackers, such as Ritz, crushed (about 2 1/2 cups crumbs).
1 pound fresh jumbo swelling crabmeat, chose for shells.
Grease, for frying.
Remoulade, recipe follows.
1 cup mayonnaise.
1/4 cup ketchup.
2 tablespoons whole-grain mustard.
1 tablespoon ready horseradish.
1 tablespoon lemon juice.
1 tablespoon chopped fresh chives.
Mix together the egg, mayo, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat till simply integrated, bewaring not to break up the crab excessive. Shape the mix into 6 2- to 2 1/2- inch patties, attempting to make straight sides and flat bottoms. Cover and cool till company, about 1 hour.
Preheat the oven to 200 degrees F.
Heat 2 tablespoons oil in a large cast-iron frying pan over medium-high heat. Add cakes in batches, ensuring not to overcrowd the pan. Cook till golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the staying crab cakes, adding more oil if required. Hold in the warm oven till prepared to serve. Serve warm with remoulade.
Mix mayo, ketchup, mustard, horseradish, lemon juice and chives in a bowl until integrated.
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Kardea Brown's Low Nation Crab Cakes|Delicious Miss Brown|Food Network.