Prince George's Crab Cakes
KETTLE & CRUMB Simple, seasonal recipes—tried & true, from FOX & THISTLE’s kitchen.
PREPARATIONS FOR LENGTHENING DAYLIGHT
Prince George's Crab Cakes PREP 10 min COOK 10-15 min TOTAL 25 min SERVES 4-6
Blue crabs have been pulled from the Chesapeake Bay for thousands of years. Filler is the enemy. Lumps are friends.
• 1 egg • 2 Tbsp mayonnaise • 1 tsp Worcestershire sauce • 1 tsp Dijon mustard • 1 tsp Old Bay seasoning • 1 Tbsp fresh lemon juice • 1 Tbsp melted butter • 1 tsp chopped parsley • 1/2 tsp smoked paprika • 1 pound jumbo lump crab meat • 1/2 cup breadcrumbs • cooking oil
1. In a large bowl, combine egg, mayonnaise, Worcestershire, Dijon, lemon juice, Old Bay, melted butter, parsley, and paprika. Mix well. 2. Gently fold in crab meat and breadcrumbs until just combined. Avoid overmixing. 3. Form into patties and refrigerate for 30 mins. 4. Heat 2 Tbsp of oil (per cake) in frying pan over medium heat. Cook 3-4 minutes per side, until crispy golden brown.
*Serve with lemon wedges, tartar sauce, cocktail sauce, or remoulade.
Blue crab is known for its sweet, delicate meat
This recipe was originally featured in the March 2026 Pink Moon issue of our monthly creative almanac, the Liminal.
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