Savor the authentic, Low Country Boil taste this seasoning has to offer. Rich with celery seed, paprika, honey, and array of spices and of course that undeniable southern flair. No matter your location, this blend will take you right to the beautiful coast.
Uses: Season boiled corn, potatoes, crab, shrimp, crawfish, mussels and sausage. Also delicious on chicken and fish or mixed into potato or egg salad
Ingredients: Unrefined sea salt, celery seed, mustard seed, paprika, guajillo, chives, honey powder, black pepper, oregano, basil, thyme, rosemary, marjoram, nutmeg, allspice, clove, ginger, mace, cardamom, cinnamon
Savannah Crab Cakes with Lemon Sriracha Sauce
- 1 Tbs Extra Virgin Olive Oil
- 1 Tbs butter, unsalted
- ½ cup onions, very finely chopped
- ½ cup celery very finely chopped
- 12 oz lump crabmeat
- 2 Tbs fine bread crumbs, plain
- 1 egg
- 2Tbs whole milk
- 2 Tbs Savannah Seafood Rub & Seasoning
- 2 Tbs parsley, finely chopped
- Additional breadcrumbs for coating
Melt EVOO and butter in a saute pan over medium heat. Add the onions and celery, saute until softened, about 10 minutes. Transfer to a mixing bowl. To the bowl and crabmeat, breadcrumbs, egg, milk, Savannah Seafood Rub & Seasoning and parsley, mix well. Divide crab mixture into 6 even balls. Carefully shape by flattening them slightly between your fingers. Place additional breadcrumbs on a small plate. Lightly coat each cake in the additional breadcrumbs and place on a separate plate, refrigerate for 1 hour. Heat EVOO in a saute pan, sear crab cakes until golden brown on both sides. Serve immediately with Lemon Sriracha Sauce.
Lemon Sriracha Sauce:
¼ cup mayonnaise
1 Tbs Sriracha sauce
1 Tbs lemon juice, freshly squeezed
Place all ingredients in a small bowl and mix thoroughly.
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