The cookbooks of Martha Giddens Nesbit, longtime food editor and columnist in Savannah, are ones south Georgia cooks turn to more often than that “other” Martha. Her crab cake recipe was the inspiration for Tom’s recipe, and she’s also my go-to resource for all things concerning Low Country cuisine. If mangoes aren’t available for the salsa, we also serve these crab cakes with a quick topper made from mayonnaise and bottled chili sauce.
3 Tbsp. olive oil, divided
1 small red bell pepper, finely chopped
1 shallot, finely diced
1 green onion, finely chopped
1 clove garlic, minced
3 Tbsp. half-and-half
1 Tbsp. Dijon mustard
Cayenne pepper
1 large egg, lightly beaten
1 cup panko bread crumbs, divided
8 oz. lump crabmeat, picked over
8 oz. claw crabmeat, picked over
½ cup freshly grated Parmigiano-Reggiano cheese
2 Tbsp. (¼ stick) salted butter
1 recipe Mango Salsa (recipe follows) for serving
1. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the bell pepper, shallot, green onion, and garlic, and sauté for 3 minutes, or until tender.
2. Transfer the mixture to a bowl and stir in the half-and-half, mustard, and cayenne pepper to taste. Add the egg and ½ cup of the panko and mix well. Gently fold in the crabmeat.
3. Line a rimmed baking sheet with parchment paper, and shape the mixture into eight ½-inch-thick crab cakes.
4. Combine the remaining ½ cup panko and the cheese. Coat the crab cakes on both sides in the panko mixture and place on the prepared baking sheet. Cover and refrigerate for at least 2 hours.
5. Heat the remaining 2 tablespoons oil and the butter in a heavy skillet over medium-high heat. Cook the crab cakes, in batches, 4 to 5 minutes on each side, or until golden brown. Serve with the salsa.