Entree: United States – New Jersey / Mid-Atlantic United States – New Jersey Crab Cakes

Serving Size: 4

Approximate Time

Prep 35 min

Cook 45 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- Crab cakes
  - 1 lb (454 g) lump New Jersey blue crab meat, picked free of shells
  - 1/2 cup (120 g) mayonnaise
  - 1 large egg
  - 3/4 cup (75 g) fresh breadcrumbs or panko
  - 1 tbsp (15 ml) Dijon mustard
  - 1 tsp (5 ml) Worcestershire sauce
  - 1 tsp (2.5 g) Old Bay seasoning (plus extra for potatoes)
  - 2 tbsp (8 g) chopped fresh parsley
  - 2 scallions (about 30 g), thinly sliced
  - Zest of 1 lemon
  - Salt and freshly ground black pepper, to taste
  - 2 tbsp (28 g) unsalted butter
  - 2 tbsp (30 ml) vegetable oil or neutral oil, for frying
- Tartar sauce
  - 1/2 cup (120 g) mayonnaise
  - 2 tbsp (30 g) sweet pickle relish
  - 1 tbsp (15 ml) fresh lemon juice
  - 1 tsp (5 g) Dijon mustard
  - 1 tbsp (15 g) minced shallot or small red onion
  - 1 tbsp (3 g) chopped capers (optional)
  - 1 tbsp (3 g) chopped fresh parsley
  - Salt and pepper, to taste
- Roasted baby potatoes
  - 1 lb (454 g) baby potatoes, halved
  - 2 tbsp (30 ml) olive oil
  - 1 tsp (2.5 g) Old Bay seasoning
  - Salt and pepper, to taste
  - 1 tbsp (6 g) chopped fresh parsley, for finishing
- Jersey corn succotash
  - 2 ears Jersey corn, kernels cut off (about 1 1/2 cups / 225 g) or 1 1/2 cups (225 g) frozen/thawed kernels
  - 1 red bell pepper, diced (about 150 g)
  - 1 cup (150 g) cherry tomatoes, halved
  - 1 tbsp (14 g) unsalted butter
  - 1 small shallot, minced (about 30 g)
  - 1 tbsp (6 g) chopped fresh basil or parsley
  - Salt, pepper, and a squeeze of lemon juice, to taste
- To finish/serve
  - Lemon wedges
  - Additional chopped parsley

Instructions

Short Description:
Pan-fried crab cakes made with local New Jersey blue crab meat, lightly bound with mayo and breadcrumbs and seasoned with Old Bay, served with a classic tartar sauce, roasted baby potatoes, and a Jersey corn succotash for a complete main-course meal.

Regional Notes:
This New Jersey version highlights local blue crab lump meat with minimal filler and Old Bay-style seasoning; it is pan-fried rather than deep-fried and is commonly served with tartar sauce. The addition of Jersey corn succotash and roasted baby potatoes reflects local produce and turns the crab cakes into a full Mid-Atlantic entree distinct from heavier, more heavily bound versions found elsewhere.

1. Preheat the oven for the potatoes to 425°F (220°C). Toss the halved baby potatoes with olive oil, Old Bay seasoning, salt, and pepper on a rimmed baking sheet; spread in a single layer and roast for 30–35 minutes, turning once, until golden and tender. Sprinkle with chopped parsley and keep warm.
2. While potatoes roast, make the tartar sauce: in a small bowl combine mayonnaise, pickle relish, lemon juice, Dijon, minced shallot, capers (if using), and chopped parsley. Season with salt and pepper, mix, and refrigerate until serving.
3. Prepare the succotash: heat 1 tbsp (14 g) butter in a medium skillet over medium heat. Add minced shallot and sauté 1–2 minutes until translucent. Add corn kernels and diced red bell pepper and cook 3–4 minutes until corn is tender-crisp. Stir in cherry tomatoes and cook 1–2 minutes until they begin to soften. Finish with basil (or parsley), a squeeze of lemon, salt, and pepper. Keep warm on low heat.
4. Make the crab cake mixture: in a large bowl gently combine the lump crab meat, mayonnaise, beaten egg, breadcrumbs, Dijon, Worcestershire, Old Bay, chopped parsley, sliced scallions, lemon zest, and a pinch of salt and pepper. Mix carefully so lumps of crab remain intact; do not overwork.
5. Form the crab cakes: portion the mixture into 4 equal cakes (about 6 oz / 170 g each). Press each lightly and, if desired, lightly coat the outside with a few additional breadcrumbs to help crisping. Place on a plate and chill in the refrigerator for 20–30 minutes to set.
6. Cook the crab cakes: heat a large skillet over medium heat and add the butter and oil. When the fats are shimmering, add the crab cakes (work in batches if necessary) and cook 4–5 minutes per side until golden brown and heated through. Adjust heat as needed to prevent burning; the cakes should be crisp exterior and hot inside.
7. Plate the entree: divide roasted potatoes and corn succotash among 4 plates. Place one crab cake on each plate, add a generous spoonful of tartar sauce on the side, and garnish with lemon wedges and additional parsley.
8. Serve immediately while the crab cakes are hot and the potatoes are crisp.