![]() “Consumers simply don’t know enough about what they’re eating and substituting imported species for local blue crab can cost them a premium.” Kimberly Warner, report author and senior scientist at Oceana. In a press release dated April 1, Oceana says: “We found that consumers trying to order blue crab from the Chesapeake Bay are often getting an entirely different species from half way around the world,” said Dr. ![]() restaurants, billed as being “authentic” Chesapeake Bay blue crab cakes, were made from crabs from as far away as Indonesia. Serve warm.A new study done by Oceana was released on April 1 that revealed that over one-third of the crab cakes sold in Annapolis, Maryland and Washington D.C. Flip and cook the other side for 5 more minutes. Cook until nicely browned, about 5 minutes. Heat a generous amount of oil in a saute pan, at least 1 inch deep, over medium heat. Add panko, or fresh bread crumbs and parsley, and carefully roll the crabcakes in this mixture to cover completely. Pour over the picked crab and gently toss. ![]() Panko bread crumbs, or fresh bread crumbsĬombine the beaten egg with the cream and spices in a small mixing bowl. Inspired by Chef Frank Lee of SNOB, Charleston, S.C. Once cooked, crab cakes will last up to 2 days in the refrigerator. Although, wait to coat them with the panko until right before frying so they do not get soggy. You may form the cakes and keep them in the fridge up to a day ahead of time. Best of all I was able to eat them that evening and they were absolutely amazing! One thing I learned that is extremely important is to always make the crab cakes and then refrigerate them for several hours before cooking. On this particular night I was attending a party at the Javits Center in Savannah and was able to observe the crab cakes as they were being cooked. Susan a true Southern lady and I am proud to call her my friend. I learned how to fry them from a Gullah lady who has fried crab cake for Susan Mason, the grand caterer of Savannah, for over fifty years. The art of frying them is another thing altogether. I used to go to Charleston frequently and always made it a point to have lunch at SNOB (Slightly North of the Broad.)Ĭhef Frank Lee shared his well-loved recipe and I have used it ever since. I love that she wears white boots meaning she is a part of the fellowship of whiteboot heroes who labor each day to bring us the bounty of our rivers and the sea. Charleston artist Sandra Roper captured her last year as she worked. They are a proud and hard-working people. These proud descendants of slaves have lived off the land and sea ever since they arrived in our country prior to the Civil War. Just outside Beaufort on St.Helena Island, we have one of the largest populations of Gullah folks anywhere in the nation. Gracie is now in her 80s, and she’s been picking blue crab since she was 12 years old. ![]() Here’s a 4th generation Gullah lady picking blue crabs in Beaufort, S.C. If you are fortunate enough to live on the coast or have access to fresh crabmeat, try making crabcakes. Once the waters around Lady’s Island and Beaufort begin to warm, the blue crab become plentiful. But one thing that never changes is the abundance of the sea in our Lowcountry region. Now that we find ourselves in isolation, w e are left with the memories of better times. It’s hard to imagine the fun we had just this time last year. Shout hallelujah – it’s time for Lowcountry Crab Cakes! Let the trumpets sound as we can once again enjoy the best blue crab from the waters of the South Carolina coast.
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