CAROLINA ALUMNI REVIEW 39
Makes 12 cakes (six servings)
2 cup mayonnaise
4 cup celery, finely chopped
4 cup scallion, finely chopped
4 cup Italian parsley, finely chopped
2 tablespoon lemon zest
2 tablespoon lemon juice
2 teaspoon Tabasco
8 teaspoon ground nutmeg
2 slices white bread, diced and lightly
toasted (approximately 1 ¾ cups)
1 pound backfin crabmeat, picked clean
2 tablespoons peanut oil
▶ In a large mixing bowl, combine
mayonnaise, celery, scallions, parsley,
lemon zest, lemon juice, Tabasco and
▶ Add diced bread into the mixture, stirring
until incorporated and well-coated.
▶ Gently fold in crabmeat, taking care not
to over-mix and break the tender crabmeat.
Form the mixture into 12 even patties.
▶ Pour the oil into a 12-inch skillet or saute
pan. Saute, 4 at a time, over medium-high
heat until both sides are nicely browned,
about 3 - 4 minutes per side.
▶ Drain on paper towels.
Chef Robert likes to serve his crab cakes
with fried eggs and grits.