Posted by: literallydelicious | February 23, 2010

More North Carolina Seafood

When we lived on the NC coast, my friend Judith and I met for dinner every Thursday evening. Most nights we stayed in town, though often we headed as far away as Wilmington or New Bern. On more than a few occasions, we found ourselves at a little place that looked out on the beach — in Emerald Isle, I believe, but can’t be sure — and a long pier where fishermen cast their lines. The crab cakes were delicious, as was the sauce. (We also went to a place in Swansboro that had the most incredible blue cheese dressing and Napoleons. Frank Sinatra played on the stereo all the time, and there was a lovely verandah that overlooked the river. Wonderful place to spend a few hours!)

I’ve tried a number of crabcake recipes since then, and this is the best. It took me a while to find a good sauce to go with them. I tried a number of recipes, then came across one for a mustard sauce. As I was making it, it occurred to me that it might taste good mixed together with my cocktail sauce. Sure enough, it was darn near perfect.

These are great with canned lump crab meat, but if you can get the fresh stuff, of course it’ll be even better.

Carolina Crab Cakes with Mustard Cocktail Sauce

 1 egg, lightly beaten

1/2 C soft bread crumbs

1/4 C mayonnaise

1 tsp grated onion

1/2 tsp parsley

1/2 tsp Worcestershire sauce

Dash each pepper and hot pepper sauce

1 6-ounce can lump crabmeat, drained and flaked

Canola or vegetable oil


Mustard Cocktail Sauce:

This is a tad imprecise, as you’ll see. If you’ve had cocktail sauce before, then you know how it looks. That’s the consistency you want to shoot for with this.

1/2 to 1 cup ketchup

Worcestershire sauce to taste

bottled hot sauce to taste

horseradish to taste

2 T mayonnaise

2 T sour cream

1 T Dijon

1/2 tsp lemon juice


1. Combine all crabcake ingredients but oil. Refrigerate 30 minutes.

 2. Combine sauce ingredients and chill.

 3. Heat skillet over medium heat. Add oil; coat the pan. Drop crab mixture by 1/4 cupfuls into the pan. Cook until golden brown on each side, 5-8 minutes.

 4. Serve with sauce.



  1. I made your soup (Italian sausage and white beans) the other day. It was sooo good, DH ate most of it. I only got one bowl. 😦
    Guess I’ll have to make it again. 😉

  2. Ooh, I haven’t made that in so long! We’ve been doing all new recipes for the past few weeks, but I’ll have to get that out and make a batch while it’s still a bit chilly outside!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: