Pat Conroy’s Crab Cakes - his legacy to the food world
My Carolina Kitchen
My Carolina Kitchen
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  • 1 pound lump crabmeat, picked over & cleaned, with all shell fragments removed
  • 1 egg white, lightly beaten until just foamy but not stiff
  • 2 tablespoons finely chopped scallions, white part only (or finely chopped chives)
  • 1 teaspoon freshly ground black pepper
  • Several sprinkles of hot sauce to taste (I used Tabasco)
  • Small, small dash of Worcestershire sauce, taking care not to overpower the delicate flavor of the crabmeat
  • Pinch of Old Bay crab boil seasoning
  • 2 teaspoons kosher salt (divided)
  • 3 tablespoons unsalted butter
  • 2 teaspoons peanut oil (don’t use olive oil, it will overpower the taste of the crab)
  • Lemon wedges



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