Maryland Chesapeake Crab Cakes with Old Bay Remoulade & Succotash – Authentic United States Recipe
Golden pan-seared Chesapeake Bay crab cakes paired with vibrant summer corn and lima bean succotash.
- Country of Origin
- 🇺🇸 United States (North America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Jumbo lump crab cakes, Sweet corn and lima bean succotash, Cherry tomatoes, Chesapeake Old Bay spice (celery salt, Paprika
Ingredients for Maryland Chesapeake Crab Cakes with Old Bay Remoulade & Succotash (4 Servings)
- 1.25 lbs (or 2.5 cups) jumbo lump crab cakes, prepped into bite-sized pieces
- 1.5 cups sweet corn and lima bean succotash, washed and trimmed
- 1 cup cherry tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with Chesapeake Old Bay spice (celery salt
- 1.5 tbsp traditional United States seasoning (paprika, mustard), lemon, Dijon, parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and Chesapeake Old Bay spice (celery salt for 2–3 minutes until softened and fragrant.
- Add jumbo lump crab cakes and sweet corn and lima bean succotash along with paprika, mustard), lemon, Dijon, parsley, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with cherry tomatoes and serve straight from the skillet.