Back to Newsroom
7/2/2010 Post and Courier: Flavors of Edisto
By Teresa Taylor
After spending some time at Edisto Beach, I've been pondering the island's soul. To me, Edisto is a true South Carolinian's beach.
You can feel the loyalty to its way of life, and it is seductive. There are no traffic lights, no outlet mall and only one grocery store. Sweet corn and burly blue crabs are the mind-benders here, and the biggest theatrics are a booming summer thunderstorm that lights up the night sky.
A visit to Edisto always includes a stop at the Old Post Office Restaurant to treat ourselves to Philip Bardin's wonderful food and hospitality. The restaurant reopened last year after a few years' hiatus. We sure are glad.
The restaurant, Philip's recipes and the island were celebrated in a 2004 cookbook, "Cooking in the Lowcountry From The Old Post Office Restaurant." The book was part of Jane and Michael Stern's Roadfood Series.
Here's one of my favorite recipes from the book, a baked crab cake. Philip serves them with Mousseline Sauce, but we found that is just gilding the lily.
O.P.O. Crab Cakes
This can make as many as 20 cakes, depending on your scoop size; halve the recipe if desired
1 pound jumbo lump crabmeat
1 pound claw crabmeat
1 cup high-quality mayonnaise
1/4 cup Dijon mustard
1 tablespoon Old Bay seasoning
Juice of 1 lemon
1 cup panko (Japanese bread crumbs)
2 egg whites, stiffly beaten
Preheat the oven to 475 degrees. Make sure there are no shells in the crabmeat and that the meat is moist but not watery. Gently mix the crabmeats, mayonnaise, mustard, Old Bay, lemon juice and panko, being careful not to break up the lump crabmeat too much. Fold in the beaten egg whites. Using about a 4-ounce ice cream scoop, scoop out cakes onto an oiled baking sheet. You can make large or small cakes. Bake for 12 to 15 minutes until the cakes are fluffy and golden.