Bless Her Heart

If you’re from the Deep South, you know that sometimes outsiders accuse us using our own language and calling certain things “weird” names.

For example, the word “Coke” refers to any soda…regardless of the manufacturer.

And “hot sauce” to a Mississippian or Louisianaian(?!) always refers to Tabasco…a hot sauce that has been made in southern Louisiana for over 150 years..since being first produced in 1868 by Edmund McIlhenny…a New Englander who had moved to Louisiana around 1840…(bless his heart)…

Today, Tabasco products are sold in more than 195 countries and territories. Tobasco is packaged in 36 languages and dialects.

And Tobasco sauce has become best friends with several of the South’s comfort foods…including gumbo, red beans and rice, jambalaya and crabby patties…

The Ingredients

Crabmeat: Canned crabmeat works fine in this recipes. It’s much easier to work with and cheaper and more readily available. But go ahead and use jumbo lump, fresh-picked crabmeat if you want…(bless your heart)…

Dijon mustard, Worcestershire sauce & Tobasco: adds flavor while still keeping the crabmeat top billing

Egg and mayo: binder to hold everything together…(kinda like the Spanx that I just bought to wear to my daughter’s wedding so that I wouldn’t look fat in the pictures)…, and nothing does it better than good ol’ e

Panko Bread Crumbs: IPanko outshines ordinary breadcrumbs because it doesn’t weigh down the crab cakes or call attention to itself. If you’re out of panko, then use crushed-up saltine crackers. Resort to regular breadcrumbs only as a last resort.

• 1 egg
• 1/3C mayonnaise.
• 2tsp Worcestershire sauce
• 1tsp Italian seasoning
• 16oz canned crabmeat
• ¾C panko or crushed saltines
• 1Tbsp butter
• Lemon wedges
• Tartar sauce
• Tobasco

Pick through the crabmeat. Whisk egg, mayonnaise, Worcestershire and Italian seasoning together in a medium bowl. Use a rubber spatula to gently fold the crabmeat and panko together in a second bowl. Stir until desired consistency is achieved. Shape the mixture into four patties. Heat butter in a skillet over medium heat. Cook patties for five minutes per side, until golden brown. Serve with lemon juice, tartar sauce and Tobasco.

To make ahead: Crab cakes are best served immediately, but you can shape the patties a day or two in advance. Store them in an airtight container in the refrigerator, Cook them right before serving. 

To store: Store leftover crab cakes in an airtight container in the fridge for up to four days…in the freezer for up to six months. Reheat on the stove.