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A dish from Patrick Clark

Chesapeake Crab Cakes

Lump crab bound lightly with mayonnaise and crumbs, fried until crisp outside and tender within.

Serves 4

By Patrick Clark

Clark cooked on the doorstep of the Chesapeake and believed a crab cake should be almost all crab. His binding is deliberately light, just enough to hold the lumps together, and the cakes are turned gently so they keep their shape.

Ingredients

Produce

  • 2 tbsp parsley

Meat & Poultry

  • 1 lb lump crabmeat

Dairy & Eggs

  • 1 egg

Bakery

  • 1/2 cup bread crumbs

Pantry / Durable

  • 3 tbsp mayonnaise

Spices & Seasoning

  • 1 tsp Dijon mustard

Method

  1. Pick the crabmeat over carefully for shell, keeping the lumps as large as you can.

  2. Fold in the mayonnaise, beaten egg, mustard, and parsley, then add just enough bread crumbs to bind. Season and chill for half an hour.

  3. Shape the mixture into cakes and press each one lightly in more crumbs.

  4. Fry in a little oil over medium heat for three to four minutes a side, until golden and heated through. Serve with lemon and rémoulade.

Served at

A new American dinner in Washington · Washington, D.C.

More by Patrick Clark

Shrimp and Grits

Braised Short Ribs