Entree: United States – Virginia – Virginia Crab Cakes

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) lump crab meat, picked over for shells
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1/3 cup (35 g) panko breadcrumbs
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 1/2 tsp (3 g) Old Bay seasoning
- 2 tbsp (8 g) finely chopped fresh parsley
- 2 scallions (green onions), white and green parts thinly sliced
- Zest of 1 lemon, about 1 tsp (5 g)
- 2 tbsp (30 ml) unsalted butter, melted and cooled slightly (for mixture)
- 2 tbsp (30 ml) vegetable oil (for frying)
- 2 tbsp (30 g) unsalted butter (for frying)
- 1 lb (454 g) small red or new potatoes, halved
- 2 tbsp (30 ml) olive oil (for potatoes)
- Salt and freshly ground black pepper, to taste
- 2 cups (300 g) corn kernels (fresh or frozen, thawed)
- 1 cup (150 g) frozen lima beans or shelled edamame, thawed
- 1/2 red bell pepper, small dice, about 3 oz (85 g)
- 1 small shallot, minced, about 1 oz (30 g)
- 1 tbsp (15 ml) unsalted butter (for succotash)
- 1 tbsp (15 ml) chopped fresh chives or parsley (for succotash)
- For Lemon-Garlic Aioli:
  - 1/2 cup (120 g) mayonnaise
  - 1 small clove garlic, minced
  - 1 tbsp (15 ml) fresh lemon juice
  - 1 tsp (5 ml) lemon zest
  - Salt and pepper to taste

Instructions

Short Description:
Hand-formed Virginia-style crab cakes made with jumbo lump crab meat, minimal filler, and Old Bay seasoning, served with a lemon-garlic aioli, buttery roasted new potatoes, and a quick summer succotash to make a complete main-course meal.

Regional Notes:
This Virginia version highlights fresh lump (or jumbo lump) crab from the Chesapeake Bay with minimal binder so the crab is the star; Old Bay seasoning provides the classic regional flavor. Compared with more heavily filled crab cakes elsewhere, these use very little breading and a light pan-sear to preserve delicate crab texture.

1. Prepare potatoes: place halved potatoes in a pot, cover with cold salted water, bring to a boil and simmer until just tender, about 12–15 minutes. Drain and set aside to steam-dry.
2. Make aioli: whisk together 1/2 cup (120 g) mayonnaise, minced garlic, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) lemon zest, and salt and pepper to taste. Chill until ready to serve.
3. Make succotash: heat 1 tbsp (15 ml) butter in a skillet over medium heat. Add minced shallot and diced red pepper and cook 2–3 minutes until softened. Add corn and lima beans, season with salt and pepper, and sauté 4–5 minutes until heated through and slightly tender. Stir in chopped chives/parsley and remove from heat; keep warm.
4. Finish potatoes: heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add cooked potatoes cut-side down and sear until golden and crisp, about 4–6 minutes. Season with salt and pepper and keep warm in a low oven (200°F / 95°C) if needed.
5. Make crab cake mixture: in a bowl whisk eggs, 2 tbsp (30 ml) mayonnaise, 1 tbsp (15 ml) Dijon, 1 tsp (5 ml) Worcestershire, 1 1/2 tsp (3 g) Old Bay, 2 tbsp (8 g) parsley, lemon zest, and 2 tbsp (30 ml) melted butter until combined.
6. Gently fold the crab meat, panko breadcrumbs, and sliced scallions into the egg mixture, taking care not to break up lumps of crab. Season lightly with additional Old Bay or salt if needed. The mixture should hold together when formed; if too loose, add up to 1–2 tbsp (8–16 g) more panko.
7. Form 8 crab cakes (about 3 inches / 7 cm across, ~3.5 oz / 100 g each) using a light touch; place on a parchment-lined tray and chill 20–30 minutes to help them set.
8. Heat a large skillet over medium heat and add 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 g) unsalted butter. When butter foams, add crab cakes without crowding (cook in batches if necessary).
9. Pan-fry crab cakes 3–4 minutes per side until a deep golden crust forms; turn carefully with a spatula. If cakes are thick, transfer skillet to a 350°F (175°C) oven for 4–6 minutes to finish through.
10. While crab cakes finish, reheat succotash briefly if needed and keep potatoes warm.
11. Plate two crab cakes per person with a spoonful of succotash and a portion of roasted potatoes. Serve with a dollop of lemon-garlic aioli and lemon wedges on the side.
12. Garnish with extra chopped parsley or chives and a light dusting of Old Bay if desired. Serve immediately.