Tag Archives: crab cakes

Deck 383 Crab Cakes | The Sportsman’s Table

Chef Jermaine Alston serves up delicious crab cakes Deck 383 style.

Crab Cakes & Slaw with Chipotle Tarter Recipe

Chef Jermaine Alston


Crab Cakes (makes 10 orders of 3 ounce crab cakes):

  • 1 pound of claw meat
  • 1 pound of backfin meat
  • 1 teaspoon of lemon juice
  • 2 tablespoons of mayonnaise
  • 1 tablespoon of Old Bay seasoning
  • 1 egg
  • 3 ounces of oil or butter
  • 2 cups of flour or seafood breading


  • 1 cup of mayonnaise
  • 1 head of cabbage, shredded
  • ¼ head of purple cabbage, shredded
  • 1 ounce of sugar
  • 2 tablespoons of white vinegar
  • Salt and pepper to taste

Chipotle tarter:

  • 1 ½ cups of mayonnaise
  • ¼ cup of sweet relish
  • ¼ cup of dill relish
  • ½ teaspoon of lemon juice
  • ¼ cup of chipotle peppers, drained and chopped fine)
  • Salt and pepper to taste


Crab Cakes: Pick crab meat to get excess shells out.  Put all ingredients in a mixing bowl.  Mix well and portion, in seafood breader or flour,  into 3 oz. cakes.  In a saute pan, heat 3 ounces of oil or butter.  Add crabe cakes and cook until golden brown on one side.  Flip over and put in oven, at 400 degrees, for 8-10 minutes.

Slaw: Mix all ingredients in a mixing bowl.  Add salt and pepper, at the end, to taste.

Chipotle tarter: mix all ingredients in a mixing bowl.  Add salt and pepper, at the end, to taste.

Charleston Grill Crab Cake | The Sportsman’s Table

Here’s a great recipe for Charleston Grill Crab Cakes!

  • 1 lb crab meat
  • 1 egg white
  • ½ a lemon zest
  • ½ a lemon juiced
  • 1 tbsp chives
  • 1 tbsp thyme
  • ½ cup mayonnaise
  • 2 tbsp bread crumbs made from fresh, crust less white bread in a food processor
  • Salt and fresh ground white pepper

Mix together the mayo, salt, pepper, egg white, zest, juice, chives and thyme. Fold in the crab meat. Make a patty, dust with bread crumbs and sear in butter or oil.


  • 6 peeled shrimp, de-veined and cut into julienne strips
  • 10 red pear tomatoes
  • 10 yellow pear tomatoes
  • 2 limes juiced
  • 2 shallots chopped fine
  • 2 tbsp fresh dill
  • ½ cup extra virgin olive oil

Heat shallots in oil, then add shrimp and cook. Add remaining ingredients and heat through. Serve warm over crab cakes.