Yesterday Clint and I stumbled upon some of the best crab cakes we’ve ever eaten. One of the great pleasures of traveling is discovering totally delicious food in a completely unexpected place. Such was the case when we stopped at exit 138 off Rt 95 in Rocky Mount North Carolina.
I’m never excited about our overnight stops on our Rt 95 migration from MA to FL, because the food is often uninspired and the hotels marginal at best. BUT, on this stop we lucked out. We stayed at a nice Doubletree Hotel in Rocky Mount and had dinner at the adjacent restaurant – Texas Steakhouse Saloon. Our expectations were low.
I ordered on crab cake as an appetizer and WOW it was sensational. The cake was all crab meat and very little else – and it was delicious. After much cajoling, we persuaded the Chef to share his technique – here it is:
Carolina Crab Cakes
1 lb lump crab meat
1 egg white
2-3 Tbsp mayonnaise to taste
Finely diced scallions
1/4 tsp Old Bay Seasoning- to taste
In a large bowl, mix all ingredients with your hands, using egg white and mayonnaise to bind the crab meat, scallions and seasoning. Shape into cakes of desired size and roll in break crumbs to coat.
Saute cakes in hot oil or butter until crispy on the outside. Serve with a spicy ‘Russian Dressing’ style sauce and a lemon wedge.
These cakes are deceptively simple but totally delicious.