Lowcountry

Kardea shares her special spin on crab cakes, which is a cross between low country-style and Maryland-style!

Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.

Get the recipe ▶ https://foodtv.com/3pSiCVn

Subscribe to Food Network ▶ http://foodtv.com/YouTube

Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Low Country Crab Cakes RECIPE COURTESY OF KARDEA BROWN

• Level: Easy
• Total: 1 hr 35 min (includes chilling time)
• Active: 35 min Yield:
• 6 servings

Ingredients

• 1 large egg, lightly beaten 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 teaspoons seafood seasoning, such as Old Bay
• 20 butter crackers, such as Ritz, crushed (about 2 1/2 cups crumbs)
• 1 pound fresh jumbo lump crabmeat, picked for shells
• Vegetable oil, for frying
• Remoulade, recipe follows Remoulade: 1 cup mayonnaise 1/4 cup ketchup 2 tablespoons whole-grain mustard 1 tablespoon prepared horseradish 1 tablespoon lemon juice 1 tablespoon chopped fresh chives

Directions

• Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl.
• Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much.
• Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms.
• Cover and refrigerate until firm, about 1 hour. Preheat the oven to 200 degrees F.
• Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan.
• Cook until golden brown, 2 to 3 minutes on each side.
• Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed.
• Hold in the warm oven until ready to serve.
• Serve warm with remoulade.
• Remoulade: Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.

Official Kardea Brown Website