Charleston Seafood Recipe List

Charleston Crab House Downtown

41 South Market Street, Charleston, SC 29412

Charleston Crab Cakes

25, 4 oz. Crab Cakes


5 Jumbo Lump Crabmeat
4 C Breadcrumbs (unseasoned)
5 Whole Eggs
1/2 T Salt
1/2 T Old-Bay Seasoning
1 T Ground, Black Pepper
2 1/2 C Durkee Famous Sauce
2 T Lea and Perrins


  • In a large mixing bowl, add eggs, seasonings, breadcrumbs, Lea and Perrins, and Durkee Famous Sauce.
  • Durkee sauce can be found at a local grocery. If not, you can substitute mayonnaise.
  • Once all the ingredients are in the bowl, mix thoroughly with your hands until all ingredients are incorporated with one another.
  • In a separate container, add the crabmeat.
  • Slowly fold crabmeat into the mixture and portion out to desired size.
  • You can either cake or sauté the crab cakes.
  • To sauté: In a nonstick pan, add 2 ounces of butter to 4 cakes.
  • Wait until the butter is hot before adding the crab cakes.
  • Sauté outside only and turn over.
  • Set the pan in a preheated oven (325 degrees) and bake for 3 to 5 minutes.

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