Carolina Crab Cake Recipe

Prepare crab mixture

Gently check the lump crab meat for shells and pick out any fragments. In a large bowl combine panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, chopped green onion, parsley, beaten egg, lemon zest, kosher salt and black pepper. Fold in crab meat carefully, mixing just until evenly coated—do not overwork to preserve lumps.

Form cakes

Divide the mixture into 6 equal portions (about 3 oz each) and gently form into compact patties about 3 inches across and 1 inch thick. Place formed cakes on a parchment-lined tray and chill in the refrigerator for at least 30 minutes to help them hold together.

Sear crab cakes

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil and 1 tablespoon butter. When the butter foams and the pan is hot, add crab cakes (don't overcrowd). Cook without moving 3–4 minutes until well-browned, then carefully flip and cook another 3 minutes until golden and cooked through (internal temp ~145°F/63°C). Transfer to a warm plate and keep warm in a low oven while you finish remaining cakes, adding more oil/butter as needed.

Cook grits

Bring 4 cups water and 1 teaspoon salt to a boil in a medium saucepan. Gradually whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently to prevent lumps, until grits are thick and tender, about 20–25 minutes for stone-ground (follow package time if different). If mixture becomes too thick, add up to 1/2 cup additional water or milk to reach desired consistency.

Finish grits

Off the heat whisk in 1 cup grated aged cheddar, 1 cup whole milk, 2 tablespoons butter and 1/2 teaspoon freshly ground black pepper until smooth and creamy. Taste and adjust salt. Keep warm, stirring occasionally.

Sweat aromatics & cook corn

In a medium saucepan melt 2 tablespoons butter over medium heat. Add diced onion and celery and sweat until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds. Stir in 2 cups corn kernels and cook 3–4 minutes to warm and develop flavor.

Make roux and simmer

Sprinkle 1 tablespoon flour over the vegetables and corn, stirring to coat and cook for 1 minute. Gradually add 2 cups chicken stock, stirring to combine and smooth any lumps. Bring to a gentle simmer and cook 8–10 minutes to let flavors meld and slightly thicken. If using, stir in 1 tablespoon sherry now.

Blend and finish

Using an immersion blender (or in batches in a blender), purée the soup until mostly smooth but leaving a little texture—about 30–45 seconds. Return to low heat and stir in 1/2 cup half-and-half (or heavy cream), 1/4 teaspoon sugar if desired, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Warm through without boiling, taste and adjust seasoning.

To plate, spoon a generous ladle (about 3/4 cup) of warm aged cheddar grits in the center of each plate. Make a shallow well in the grits and ladle about 1/4 cup sweet corn bisque around or beside the grits as a sauce.

Place one or two warm Carolina crab cakes on top of the grits (depending on portion size). Drizzle a little of the extra melted butter over the cakes if desired, and garnish with a sprinkle of sliced chives, microgreens or herb sprigs and a lemon wedge.

Serve immediately so the crab cakes remain crisp and the grits and bisque are hot.