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,
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.
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.
We had the leftovers for breakfast on Tuesday before we went On the Road again. Wait until you see where we went this time!
Enjoy your weekend! For Crab Cakes: For Spicy Mustard Sauce: For Crab Cakes: 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:
Crab Cakes with Spicy Mustard Sauce
Ingredients:
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
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 sauceDirections:
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.
Combine all ingredients together in a small bowl with a whisk, until blended thoroughly. Serve with Crab Cakes.
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What an awesome experience, love the videos, those were really good. What a living she has, good for her.
Love this crab cake recipe, sounds really good and I can’t wait to try with your mustard recipe too.
Thanks for sharing, see you again real soon.
What an adventure! Ouch, I knew that the claws of stone crabs are snapped off, but at least they are thrown back to grow more so we can have more delicious crab cakes! What kind of crab meat did you use for your crab cakes? On the west coast, Dungeness is very popular – and, like you, I like crab cakes that are mostly crabmeat, just a few seasonings and enough bread crumbs (or crackers) to bind them, the less other stuff the better!
My favorite On the Road post thus far! What an adventure, and honor being invited to experience this remarkable business. I love stories of people who are doiing what they love, especially women! I’m a huge fan of soft-shell crabs, and crab cakes, but getting the crabs fresh off the crab boat is the way to go!
what a fun trip, beside the early morning, lol Kimberly passions really shine through, she’s lovely..thank you for sharing this great post with us and your crab cakes look amazing!!
sweetlife
happy weekend!
Hi, I bet you have a fun trip. I wish I was there. Love the pics and the recipe. Thanks for sharing!
Christine
Gwen, I love crabcakes….but they don’t love me! For you folks that are allergic to seafood, I feel your pain! I modified Kim O’Donnel’s Crab Cake recipe for Meatless Monday, and it came out pretty good. Here’s the link
http://www.friendsdriftinn.com/recipes/chickpea-crab-cakes.html
Coincidentaly, My sisters, 4 of them will be heading to Charleston TODAY for our “sister’s trip, ” which we do each time one of us turns 50. I can not make it..but I sent the link!!
Hi Ya’ll,
What a great time we had on the boat, and so glad you came! the story was great and the photos were awesome.
I took part in the 4th Chef’s Potluck Sunday at Middleton Place with the soft shell crabs. I was paired with FIG. We went through 225 soft shell sammies in about an hour! All the fair was “Locavore” and 10 restaurants and farms took part for Lowcountry Local First Event.
Happy Easter!
Kimberly