Entree: United States – Mid-Atlantic United States – Delaware Blue Crab Cakes

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Additional 25 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) lump Delaware blue crab meat, picked, shells removed (usable weight)
- 3 tbsp (45 ml) mayonnaise
- 1 large egg (approx. 50 g)
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 ml) finely chopped fresh parsley
- 2 tbsp (30 ml) finely diced celery (about 1 small stalk)
- 2 tsp (10 ml) Old Bay seasoning
- 1/4 tsp (1.5 ml) kosher salt
- 1/4 tsp (1.5 ml) freshly ground black pepper
- 1/3 cup (35 g) panko breadcrumbs (minimal filler)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 1 lemon, cut into wedges

Tartar sauce:
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) finely chopped dill pickles
- 1 tbsp (15 g) finely chopped capers
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) finely chopped fresh parsley
- Salt and pepper to taste

Roasted baby red potatoes:
- 1.5 lb (680 g) baby red potatoes, halved if large
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 ml) fresh rosemary or 1/2 tsp dried rosemary, chopped
- 1/2 tsp (2.5 ml) kosher salt
- 1/4 tsp (1.5 ml) black pepper

Lemon-garlic green beans:
- 8 oz (225 g) green beans or haricots verts, trimmed
- 1 tbsp (15 ml) olive oil
- 1 clove garlic, minced
- Zest of 1/2 lemon
- Salt and pepper to taste

Optional garnish:
- Fresh parsley leaves

Instructions

Short Description:
Pan-fried Delaware-style blue crab cakes with a high crab-to-filler ratio, served with a simple tartar sauce, roasted baby red potatoes, and lemon-garlic green beans for a complete main-course meal.

Regional Notes:
Delaware Blue Crab Cakes emphasize large lumps of fresh blue crab with minimal binder so the crab flavor remains front and center. These are pan-fried (not deep-fried) for a crisp exterior and served with a tangy tartar sauce—typical of Mid-Atlantic coastal preparations.

1. Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the baby red potatoes with 2 tbsp (30 ml) olive oil, rosemary, 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.5 ml) pepper. Spread in a single layer and roast until tender and golden, 25–30 minutes, turning once halfway through.
2. While potatoes roast, make the tartar sauce: in a small bowl combine 1/2 cup (120 g) mayonnaise, 2 tbsp (30 g) chopped dill pickles, 1 tbsp (15 g) chopped capers, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) Dijon, and 1 tbsp (15 ml) chopped parsley. Season with salt and pepper to taste. Chill until ready to serve.
3. Prepare crab cake mixture: in a large bowl gently fold together 1.5 lb (680 g) picked crab meat, 3 tbsp (45 ml) mayonnaise, 1 large egg (approx. 50 g) lightly beaten, 1 tbsp (15 ml) Dijon, 2 tbsp (30 ml) parsley, 2 tbsp (30 ml) diced celery, 2 tsp (10 ml) Old Bay, 1/4 tsp (1.5 ml) salt, 1/4 tsp (1.5 ml) pepper, and 1/3 cup (35 g) panko breadcrumbs. Mix only until combined—avoid breaking up crab lumps.
4. Form crab cakes: gently shape mixture into 8 patties (about 1/2 cup / 120 g each) for 4 servings (2 cakes per person). Place patties on a tray, cover, and chill 20–30 minutes to firm up.
5. Cook green beans: heat 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add green beans and sauté, stirring, until bright green and tender-crisp, 5–7 minutes. Stir in lemon zest, season with salt and pepper, and keep warm.
6. Pan-fry crab cakes: in a large skillet over medium-high heat, melt 2 tbsp (30 g) butter with 2 tbsp (30 ml) neutral oil. When shimmering, add crab cakes (work in batches if needed) and cook until golden and crisp, about 3–4 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain briefly.
7. Reheat potatoes if necessary and finish plating: divide roasted potatoes and green beans among 4 plates. Place two crab cakes on each plate, add a generous spoonful of tartar sauce, and garnish with lemon wedges and parsley.
8. Serve immediately while crab cakes are hot and crisp.