Pan roasted, remoulade, grits, grilled asparagus

In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, bread crumbs, egg, salt, and black pepper. Gently mix until well combined.

Prepare the Mixture

Shape the mixture into patties, about 3 inches in diameter. Place on a baking sheet and refrigerate for 30 minutes.

Form the Cakes

Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown and cooked through.

Cook the Cakes

In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, minced garlic, chopped capers, and hot sauce. Refrigerate until ready to serve.

Make the Remoulade

Bring water to a boil in a saucepan. Slowly stir in the grits and reduce heat to low. Cook for about 20-25 minutes, stirring occasionally until thickened.

Cook the Grits

Stir in butter, cheddar cheese, and salt until melted and smooth.

Finish the Grits

Preheat the grill to medium-high heat. Toss asparagus with olive oil, salt, and black pepper.

Prepare the Asparagus

Place asparagus on the grill and cook for about 5-7 minutes, turning occasionally, until tender and slightly charred.

Grill the Asparagus

fresh lump crab meat

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

green onions, finely chopped

bread crumbs

salt

black pepper

olive oil

lemon juice

garlic, minced

capers, chopped

hot sauce

grits

water

butter

cheddar cheese, shredded

asparagus spears

Charleston Crab Cakes

Make Charleston Crab Cakes Recipe in just 1h . Pan roasted, remoulade, grits, grilled asparagus

Charleston Crab Cakes Recipe

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