Johnny D’s, in Central Myrtle Beach, and its chef, Jamie Saunders, are breakfast legends. While the restaurant may be known for its sweets (hello, pound cake French toast!), its savory is just as nice. The inventive crab cakes benedict perhaps intrigues more than anything else on the sprawling menu. It's chock full of interesting tastes and delightful decadence.
Chef Jamie graciously agreed to share his recipe for the grilled crab cake, which you can eat plain, as a sandwich or “benedict” as he does.
Grilled Crab Cakes
½ to ¾ cup Panko breadcrumbs
1 large egg
1 T Worcestershire sauce
½ t Texas Pete hot sauce
Fresh cracked pepper to taste
2 T, plus 1 t, mayo
2-6 oz lump crabmeat
1 ½ t Old Bay seasoning
1 T olive oil
Mix ½ cup of breadcrumbs and the egg, then gently mix in all other ingredients except the lump crab together until incorporated. Check the consistency of the mixture and if it seems very wet add a little more breadcrumbs. Gently fold in lump crabmeat.
Separate into 4 cakes and gently flatten. Set on a plate in the refrigerator for 30 minutes to an hour.
When you are ready to eat, heat a little olive oil in a non-stick pan over medium-high heat. Grill on both sides for 3-4 minutes until golden brown.