(Angle) On Pawleys Island, good times have always meant good food.

Fishing along the causeway and shrimping in the creek are daily preludes to delicious Lowcountry fare.

A perennial favorite is crab cakes like these prepared at the Litchfield Beach Fish House by Cathy Green and Lucy Point.

First, you're gonna make enough for about a dozen of crab cake.

First, we must pick the crab meat to make sure all the shells and everything is out.

Once we do that, then we start our procedure.

First, Lucy will start with Accent, a teaspoon of that.

Next one will be the black pepper, half a teaspoon to a teaspoon.

Next one will be the Old Bay Spice, seasoning and spice... 2, 2 1/2.

Then the next one will be the Worcestershire sauce, two teaspoons of that.

Then the next one, we'll add the onions, the green and red pepper to give it the color and also the taste.

Then we add two eggs.

Beat eggs... add that in.

Next will be Tabasco sauce, tea- to a tablespoon of that.

Then the next one will be the mustard, a teaspoon of mustard.

Next will be the mayonnaise, about a half a cup to a cup.

And you should mix that.

[ingredients swishing in bowl] [spoon clanging against metal bowl] [spoon clanging against metal bowl] Once she mix all her ingredients together, then she will add the bread crumb... about a cup to two cup.

[crumbs crunching] Bread crumb give it... make it firm, make it hold together.

Need more bread crumb, you just add more bread crumb in there until you have it the way you want it.

[spoon clanging against metal bowl] Once they're firm, she will start measuring it, whatever, what size do you want, patting it out, then you put it in the flour.

If you grill it, do not stick it in flour.

Spray it with non-stick spray, and then you grill it.

So bread them if you wanted to fry them.

But if you grill them, take them from here to the grill.

I think we're gonna grill ours.

(Cathy Green) Once the crab cakes are shaped in their form, then you're gonna start cookin' in hot grease.

Make sure it's cooked lightly brown on both side.

Once it's cooked on both side, lightly brown, then it's ready.

[no audio] The reason I said "lightly brown" because you do not want to cook it too long, because they will turn into a hard stage, and you would not taste the crab meat, period.

You would taste nothing but bread crumb mixture only.

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