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A Taste of the SC Lowcountry - Try This Delicious Crab Cake Recipe

Vicki Shivers - Wednesday, August 26, 2015

 Hilton Head Islanders love fresh local seafood and it is a popular staple of our cuisine. One local favorite is crab, which can be found along the coast of Hilton Head and Daufiskie Island. Here’s a great Lowcountry recipe that will bring you a little bit closer to the SC shore when you can’t be here!


Mini Crab Cakes with Garlic-Chive Sauce


1 8-oz. package or fresh lump crabmeat, drained
3 whole grain white bread slices
1/3 cup mayonnaise
3 green onions, thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
2 large eggs, lightly beaten
Vegetable cooking spray
Salt to taste
Lemon slices for garnish


Pick crabmeat, making sure to remove any bits of shell.
Pulse bread in a blender or food processor 5 times or until finely crumbled. (about 1 1/2 cups)
Stir together mayonnaise, green onions, Old Bay and Worcestershire sauce in a large bowl.
Gently stir in breadcrumbs and crabmeat.
Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. of mixture each)
Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown.
Season with salt to taste.
Serve with Garlic-Chive Sauce (below) and garnish with lemon, if desired.

TIP: You can keep cakes warm in a 200° oven for up to 30 minutes.

Prep: 10 min., Cook: 8 min. per batch
Yield: Makes 16 cakes


Garlic Chive Sauce

3/4 cup sour cream sour cream
1 garlic clove, minced
1 tablespoon chopped fresh chives
3/4 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Stir together all ingredients in a small bowl. Cover and chill 30 minutes before serving.