Entree: United States – National Capital Region (District of Columbia) – Maryland Blue Crab Cakes

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- Crab cakes
- 1.25 lb (567 g) lump and backfin blue crab meat, picked over for shells
- 1 large egg (about 50 g)
- 2 tbsp (30 ml) mayonnaise
- 1 tsp (5 ml) Dijon mustard
- 1/3 cup (30 g) panko breadcrumbs
- 2 tsp (approx. 4.6 g) Old Bay seasoning
- 1 tbsp (4 g) finely chopped flat-leaf parsley
- 1 tbsp (6 g) finely chopped chives
- Zest of 1 lemon and 1 tbsp (15 ml) lemon juice
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil (or light olive oil) for pan-frying
- Lemon wedges for serving

- Remoulade
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (approx. 2.3 g) Old Bay seasoning
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (optional)
- 1 tbsp chopped capers (optional)

- Roasted fingerling potatoes (starch)
- 1.5 lb (680 g) fingerling potatoes, halved lengthwise
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)

- Sautéed green beans (vegetable)
- 8 oz (225 g) green beans or haricots verts, trimmed
- 1 tbsp (15 ml) olive oil
- 1 clove garlic, minced (about 3 g)
- 1 tbsp (15 ml) lemon juice (from about 1/2 lemon)
- Salt and pepper to taste

Instructions

Short Description:
Classic Maryland-style blue crab cakes with a high ratio of lump crab meat, lightly bound and pan-fried until golden, served with roasted fingerling potatoes, sautéed green beans, and a tangy remoulade. This meal is built to be a complete main course.

Regional Notes:
D.C. and National Capital Region versions emphasize a high crab-to-filler ratio and Old Bay seasoning; these cakes use mostly lump/backfin crab with minimal breadcrumbs and mayonnaise, and are pan-fried (with a broil option) to reproduce the typical local texture and flavor.

1. Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the halved fingerling potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, and 1 tsp thyme. Spread cut-side down and roast 25–35 minutes, turning once, until tender and golden.
2. While potatoes roast, make the remoulade: whisk together 1/2 cup (120 ml) mayonnaise, 1 tbsp (15 ml) Dijon, 1 tsp (2.3 g) Old Bay, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) Worcestershire, and 1 tsp (5 ml) hot sauce. Stir in capers if using. Taste and adjust seasoning; refrigerate until serving.
3. Prepare the crab cake mix: in a large bowl, gently combine 1.25 lb (567 g) crab meat with 1 large egg, 2 tbsp (30 ml) mayonnaise, 1 tsp (5 ml) Dijon, 1/3 cup (30 g) panko, 2 tsp (4.6 g) Old Bay, 1 tbsp (4 g) chopped parsley, 1 tbsp (6 g) chopped chives, lemon zest, 1 tbsp (15 ml) lemon juice, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper. Use a light touch to avoid breaking up the lump meat.
4. Form cakes: gently shape the mixture into four large cakes (about 5–6 oz / 140–170 g each) or six smaller cakes as preferred. Place them on a sheet pan and refrigerate for at least 20–30 minutes to firm up; this helps them hold during cooking.
5. While cakes chill, sauté the green beans: heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Add trimmed 8 oz (225 g) green beans and cook 4–6 minutes, stirring occasionally, until bright and tender-crisp. Add 1 minced garlic clove and cook 30 seconds more. Finish with 1 tbsp (15 ml) lemon juice, season with salt and pepper, and keep warm.
6. Pan-fry the crab cakes: heat 2 tbsp (30 g) unsalted butter and 1 tbsp (15 ml) vegetable oil in a large skillet over medium heat. When the fat is hot and foaming, add crab cakes (do not overcrowd—cook in batches if needed). Cook 3–4 minutes per side until a deep golden crust forms and interior is just set. Transfer to a warm oven (200°F / 95°C) briefly if needed to keep warm.
7. (Broil option) To broil instead: brush cakes lightly with melted butter or oil, place on a parchment-lined broiler pan 4–5 inches from the broiler, and broil 3–5 minutes per side until browned and heated through. Watch carefully to avoid burning.
8. Plate: divide roasted fingerling potatoes and sautéed green beans among 4 plates. Place 1 large crab cake (or 1–2 smaller cakes) on each plate. Spoon remoulade alongside or serve in ramekins, and garnish with lemon wedges and extra chopped parsley or chives.
9. Serve immediately while crab cakes are hot and crispy.