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Charleston Grill Crab Cake

1 egg white
1 zest and juice of 1/2 lemon
1 tbsp minced fresh chives
1 tbsp minced fresh thyme
1 salt to taste
1 pepper or white pepper to taste
1 lb crabmeat
1 bread crumbs for dusting (I use fresh white bread without the crusts)
1 butter or vegetable oil as needed
1 dill sprigs for garnish if desired
1/2 cup mayonnaise


In a bowl, mix together the mayo, egg white, lemon zest and juice, chives, thyme and salt and pepper. Fold in crabmeat. Form into patties. Dust with bread crumbs. Sear cakes in butter or oil until nicely browned on both sides. Serve with sauce (previous recipe on my profile called Another Shrimp Sauce) or use another kind of sauce if you wish. Garnish with fresh dill if desired. *This recipe makes 4 to 6 crab cakes. * **This recipe brought to you courtesy of Charleston Grill in Charleston, SC. **

Source: cookpad.com