Stephen Colbert and his wife Evie are serious about their crab cakes.
In this week’s PEOPLE Food section, which the couple guest-edited to promote their new cookbook, Is this funny? (starting Sept. 17), the Colberts share their favorite family recipes that originated in their native South Carolina.
“Charlestonians, just cook the seafood,” says Evie. and Late show the host and his wife are no exception.
This recipe has a particularly sentimental meaning for Evie. “It was one of my grandmother’s recipes, which was in an old box we found,” she tells PEOPLE. “To make it the way someone in our family made it years ago is really special to us.”
“The best part is that they are a minimum of cake, a maximum of crab,” adds Stephen.
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While they make a light but impressive dinner, Stephen and Evie say they’re even more special when served for breakfast.
“Make more than you need because you’ll want them for breakfast,” says Stephen. “Break it up like a hash, then top it with a fried egg. So good!”
Stephen Colbert and Evie McGee Colbert’s Crab Cakes.
Eric Wolfinger
Crab cakes
2 large eggs, lightly beaten
1 tablespoon of mayonnaise
1 teaspoon of sherry (optional)
1 teaspoon Worcestershire sauce (optional)
1 teaspoon of salt
⅛ teaspoon freshly ground pepper
A pinch of cayenne pepper
⅔ cup panko bread crumbs
1 small head of garlic, chopped
2 tablespoons chopped fresh flat parsley
1 lb fresh crabmeat, drained and picked
2 tablespoons of unsalted butter
2 tablespoons of vegetable oil
1. Whisk together the eggs, mayonnaise, sherry, Worcestershire sauce, salt, black pepper, and cayenne pepper in a medium bowl until combined. Stir in panko, onion and parsley. Gently mix in the crab meat. Refrigerate until set, about 15 minutes.
2. Using ½ cup of the mixture for each, shape into 8 cookies about ½ inch thick. Working in batches, heat 1 tablespoon each of the butter and oil in a large skillet over medium-low heat until the butter stops foaming. Add 4 cakes; cook until the bottom is golden brown, about 5 minutes. Flip and cook until the other side is golden brown, 5 minutes. Repeat with remaining crab cakes. Serve hot.
Serves: 4 Active time: 25 minutes Total time: 40 minutes
Does This Taste Funny?: Recipes Our Family Loves from Celadon Books is available now, wherever books are sold.
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Source: HIS Education