Kimberly’s Crabs in Charleston, South Carolina and a Recipe for Crab Cakes with a Spicy Mustard Sauce

Soft-shell crab season is now in full swing, so we headed back to Charleston after our day of crabbing to order some of Kimberly’s Crabs at one of the local restaurants,

I’ve got crabs, too!

Thank you so much to Kimberly and Bobby for taking us on their boat and for showing us what they do as crabbers on a daily basis. We really appreciate that they shared a special piece of their life with us.

Unfortunately, when we left Charleston, I could not take any of Kimberly’s Crabs with us because we were traveling. I did come home and make some incredible crab cakes that were inspired by a recipe from Paula Deen, but I altered it quite a bit and created a Spicy Mustard Sauce to serve with the crab cakes.  I prefer crab cakes where you taste the crab meat with just a little bit of seasoning.

Refrigerate the Crab Cakes before frying them as they will hold together better.

The Spicy Mustard Sauce was the perfect accompaniment. The Lusty Monk Mustard (Original Sin) is one wicked good mustard. It is made by some folks in Asheville, North Carolina. If you can find it, I suggest you use this particular mustard. If you cannot find it, use spicy whole-grain mustard.

Keep the oil hot so they get nicely browned.

We had the leftovers for breakfast on Tuesday before we went On the Road again. Wait until you see where we went this time!

I’m going to go see Kimberly to get some crab to make more of these!

Enjoy your weekend!

Crab Cakes with Spicy Mustard Sauce

Ingredients:

For Crab Cakes:
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (I used Saltines)
3 green onions (green and white parts), finely chopped
1/4 cup finely chopped bell pepper
1/4 cup low-fat mayonnaise (I used Hellman’s Olive Oil Mayonnaise)
1 egg
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1/2 teaspoon salt
Dash cayenne pepper
A couple of dashes of hot sauce
Flour, for dusting
1/2 cup peanut oil
Spicy Mustard Sauce, for dipping

For Spicy Mustard Sauce:
1/3 cup low-fat mayonnaise (Hellman’s Olive Oil Mayonnaise)
1 tablespoon (or more to taste) Lusty Monk Spicy Mustard (or any other spicy, whole-grain mustard)
1/2 lemon, juiced
A few dashes of hot sauce

Directions:

For Crab Cakes:
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Refrigerate for several hours before frying.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

For Spicy Mustard Sauce:
Combine all ingredients together in a small bowl with a whisk, until blended thoroughly. Serve with Crab Cakes.

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