Lowcountry crab cake: hand-picked sweet Georgia blue crab lump folded with minimal binder (mayonnaise, Dijon, egg, saltine crumbs), pan-fried golden in butter, served with a Lowcountry remoulade and lemon.

Georgia blue crab (Callinectes sapidus) has been harvested commercially from the Savannah, Ogeechee and St. Mary's estuaries for over a century; the lump-meat preparation is the canonical Lowcountry treatment. The defining Southern crab cake style differs from Maryland's: lighter binder, saltine cracker crumbs rather than panko, more Old Bay restraint, and the Lowcountry remoulade base (mayonnaise plus Creole mustard, capers, gherkin and Tabasco). The Olde Pink House, Sorry Charlie's Oyster Bar and Vic's on the River all run versions; Tybee Island shrimp-and-crab shacks serve the casual lunch version.

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