Savannah, being a port city, is really into seafood… and crab cakes are really popular here. In the February 2008 issue of the National Barbecue News there is a recipe for Grilled Crab Cakes with Salsa. The recipe calls for Corn Bread Crab Cakes with chunky salsa and a white sauce. It sounds very good and we plan to try it soon.
TLW also has an awesome recipe for crab cakes:
2 egg whites
1 C mayonnaise (Hellman’s)..can add more to get correct consistency
1/2 t Old Bay Seafood seasoning
3/4 t dry mustard
4 T butter
1/2 t ground celery seed
Juice of 2 lemons
1/2 t cayenne pepper
6 T extra fine cracker crumbs
1 lb. lump crab meat
8 slices white bread
Combine egg whites and mayo in mixing bowl. Add seafood seasoning, dry mustard, celery seed, lemon juice, cayenne pepper and cracker crumbs. Whisk to remove lumps.
Lightly fold crab meat into mayo mixture. Cover and chill.
Discard crusts from bread slices and cut each slice into quarters. Process in food processor fitted with steel blade until you get a uniform small crumb.
Shape chiilled crab mixture into small cakes. Dredge each cake in bread crumbs and place on rack over a sheet pan. Chill at least 30 minutes so breading can set.
Prepare your grill for direct grilling. Place cakes on a sheet of foil that has been sprayed with Pam. Cook until the bottom of each cake is golden. Gently flip each cake and brown the other side. (You can also saute the cakes in a black iron skillet using the butter. )
TLW usually serves her crab cakes with her Cajun Remoulade sauce. The recipe in the NBBQ News calls for chunky salsa and a drizzling of a white sauce consisting of sour cream, mayo, milk, lemon juice and Italian seasoning.