Yield: 4 servings.
For crab cakes:
1 pound backfin or claw crabmeat
½ cup breadcrumbs, toasted
¼ cup flat-leaf parsley, chopped
2 tablespoons mayonnaise
2 large eggs
1 teaspoon Old Bay Seasoning
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons unsalted butter
For tartar sauce:
½ cup mayonnaise
2 teaspoons fresh lemon juice
2 tablespoons dill pickle relish
2 tablespoons white onion, finely chopped
½ teaspoon Dijon mustard
For serving:
4 hamburger buns, toasted
Iceberg lettuce cups
For crab cakes: In a large bowl, mix everything except for the olive oil and butter. Use an ice cream scoop to form 4 crab cakes, then place them on a baking sheet. Refrigerate for 1 hour.
In a skillet over medium-high, heat oil and butter. Add crab cakes and cook 3 to 4 minutes per side, until light golden brown.
For tartar sauce: In a bowl, combine all ingredients and stir. Refrigerate for up to 3 days.
To serve: Spread tartar sauce on bottom bun. Place crab cake on bottom bun and top with lettuce and more tartar sauce. Serve immediately.
print it
For decades, a remote piece of Currituck County has been a respite for wildlife. Now under the protection of conservationists, this land, the waters surrounding it, and the skies above will remain a constant in our coastal circle of life.
On North Carolina’s coast, boardwalks wind alongside our sounds, rivers, and beaches, reminding us that the journey is often just as delightful as the destination.
From Wanchese to Duck, these landmark businesses and the families who run them connect consumers with the daily catch.
As the sun sets at Grandfather Mountain, fireflies put on a magnificent show — for those willing to stop and pay attention.
