Stephen Colbert and Wife Evie McGee Colbert’s Crab Cakes Are So Good 'You'll Want Them for Breakfast' (Exclusive)
“Break it up like hash, and then put a fried egg on top," the 'Late Show' host tells PEOPLE
Eric Wolfinger
Stephen Colbert and his wife Evie McGee ColbertStephen 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, Does This Taste Funny? (out Sept. 17), the Colberts share their favorite family recipes all derived from their native South Carolina.
“Charlestonians, do nothing but cook seafood,” says Evie. And the Late Show host and his wife are no exception.
This recipe, in particular, holds sentimental meaning for Evie. “It was one of my grandmother’s recipes, which was in an old box that we found,” she tells PEOPLE. “To make it the way someone in our family had years ago is really special to us.”
“The best part is that they’re minimum cake, maximum crab,” adds Stephen.
While they make for a no-fuss, yet still-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 hash, and then put a fried egg on top. So good!”
Eric Wolfinger
Stephen Colbert and Evie McGee Colbert's crab cakesCrab Cakes
2 large eggs, lightly beaten
1 Tbsp. mayonnaise
1 tsp. sherry (optional)
1 tsp. Worcestershire sauce (optional)
1 tsp. salt
⅛ tsp. freshly ground pepper
Dash of cayenne pepper
⅔ cup panko breadcrumbs
1 small white onion, minced
2 Tbsp. chopped fresh flat-leaf parsley
1 lb. fresh crabmeat, drained and picked over
2 Tbsp. unsalted butter
2 Tbsp. vegetable oil
1. Stir together eggs, mayonnaise, sherry, Worcestershire sauce, salt, black pepper and cayenne pepper in a medium bowl until combined. Stir in panko, onion and parsley. Gently fold in crabmeat. Refrigerate until firm, about 15 minutes.
2. Using ½ cup of the mix for each, form 8 cakes 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 of the cakes; cook until the bottoms are golden brown, about 5 minutes. Flip and cook until other side is browned, 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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