Crabcake with Succotash Recipe

Crabcake with Spicy Fennel Sea Salt by The Hungry Goddess

Summer means crabs going back to childhood.  I grew up in crab country – Delaware – where we were able to avail ourselves of the infamous Maryland blue claw crabs.  Our second home was at the Delaware shore and every weekend, we would arrive, unload the car, and head out on the boat to unload the crab traps that had been doing there job throughout the week.  Evenings (and breakfast) were spent on the deck eating the bounty and breathing in the sea air.  Treasured memories.  And I can pick a crab faster than you can say Maryland Blue Claw Crabs.

Crabcakes is an art form and I love my recipe.  It has been influenced by the amazing crabcakes that came out of my Grandmother’s kitchen, my Mom’s insanely delecetable crab imperial, and my penchant for trying crabcakes at every chance I had.  I like lots of lump crab meat and less filling with some spices to make the crab meat pop.  And I fry them in butter.  This recipe is not for sissies.

Succotash was the perfect accompaniment and makes a summer dinner worth showing off.  I don’t like lima beans so I used fava beans, feel free to reverse substitute if you prefer.

Another great rendition that I made at the holidays is the Spicy Mustard Crabcakes with Colman’s Mustard and Lemon Garlic Aioli.




1 pound lump crabmeat

3 tablespoons of crushed Saltine crackers

2 green onions (white & green part chopped)

¼ cup Mayonnaise

1 teaspoon dijon mustard

½ lemon juiced

1 egg

1 teaspoon Spicy Fennel Sea Salt

Flour for dusting


Mix all of the ingredients (except flour) in a large bowl.  Form into patties and lightly dust them on each side with flour.
Heat oil (or butter) in a large skillet over medium heat.  Place patties into hot skillet and pan fry until browned – approximately 5 minutes each side depending on size.  Serve warm over succotash.

Succotash with Zensational Fennel Pollen and Fava Beans



2 cups Fava Beans (frozen or fresh)

2 cups Corn (frozen or fresh)

½ white onion (chopped)

1 orange pepper (chopped)

1 clove garlic minced

1 tablespoon butter

¼ cup Chicken Broth (or Vegetable Broth)

1-2 teaspoons Zensational Fennel Pollen


In a saucepan, heat butter and cook Zensational fennel pollen, garlic, onion and pepper until tender – about 1 – 2 minutes. Stir in corn,fava beans, and broth. Cover and bring to a simmer. Cook for 3 – 5  minutes.  Add salt and pepper to taste.


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