Classic Crab Cakes from Catch 54 Fish House

June 08, 2017


Crab Cakes

In a bowl, whisk the mayonnaise, mustard, egg and Old Bay seasoning. Fold in gently the crab meat and the bread crumbs. Shape into 4 or 6 crab cakes depending on the size you want. Bake in a 450°F oven on a sheet tray for 6 minutes or until golden brown. Serve with grilled summer veggies.

Tartar Sauce

Mix all ingredients in a bowl with a whisk and serve.

Grilled Summer Veggies

Slice the zucchini, squash and onion into ¼-inch thick slices, on the diagonal. Toss in olive oil and season with salt and pepper to taste. Grill on high heat for a few minutes on each side or until there are nice grill marks on the veggies. Place veggies on a serving platter, mix with chopped herbs, then drizzle with extra virgin olive oil or truffle oil and a sprinkle of sea salt.

About this recipe

From Catch 54 Fish House, Fenwick Island.


  • 1 pound fresh jumbo crab meat
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon yellow mustard
  • 1 tablespoon mayonnaise
  • 1 egg
  • 2 tablespoons fresh bread crumbs
Tartar Sauce
  • 1 cup mayonnaise
  • ¼ cup yellow mustard
  • ¼ cup relish
  • 1 tablespoon chopped capers
  • ½ lemon, juiced
Grilled Summer Veggies
  • 2 zucchini
  • 1 yellow squash
  • 1 onion
  • Olive oil
  • ½ cup chopped fresh herbs: parsley, oregano, thyme, rosemary, basil
  • Extra virgin olive oil or truffle oil
  • Sea salt and pepper to taste
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