Skip to contents
Food

Chef Gina Makes Carolina Crab Cakes with Summer Succotash

With March having had “come in like a lion and (perhaps) out like a lamb” – depending on what part of the country you live – we now expect April showers (that’s how it goes, right?) Regardless of what region we’re talking about, usually by April, the frost starts to thaw and with spring rains, there begin to be new varieties of fresh fruits and vegetables to work with. This month, we will highlight a different region of the country each week, honoring fresh ingredients indigenous to the area.   

As the weather is finally starting to get warmer here in Maryland and that typically means one thing… it’s almost crab season. Technically (and an easy way to remember) blue crab season is any month without an “R” so May, June, July, August BUT if you travel a bit further south into Virginia and the Carolinas, where it’s warmer longer throughout the year, blue crabs are more readily available. Today’s recipe honors the southeast region of the country where certain summer ingredients are in season for what we’ll call a long extended summer – more like April through October. 

Jump to recipe

The crab cakes are the star of this meal and the subtle succotash compliments them nicely. There are dozen of succotash recipes with varying variations and I have added a few typical additions in the notes section. The beauty of this side dish is that it can be altered to your liking and to accommodate what is in season. Regardless of the succotash recipe you choose, the majority of crab cake enthusiasts will tell you – less filler, more meat is the preferred way to make crab cakes! Mixed-in ingredients will vary (I’ve seen some with celery, some with capers, etc.) but ultimately it is about the crab. If you’ve ever had to pick crabs, you know it can be both daunting and time-consuming – so eating them in crab cake form is quite the luxury! Enjoy! 

Carolina Crab Cakes with Summer Succotash

Prep Time: 30 min

Total Time: 1 hour

Makes: 4 servings

Crab Cakes

  • 1 LARGE EGG
  • ¼ CUP MAYONNAISE
  • 2 TSP DIJON MUSTARD
  • 2 TSP WORCESTERSHIRE SAUCE
  • 1 ½ TSP OLD BAY SEASONING 
  • 2 TSP LEMON JUICE 
  • PINCH SALT & PEPPER
  • 2 TSP FRESH PARSLEY, CHOPPED
  • 1/3 CUP PANKO BREAD CRUMBS 
  • 1 LB LUMP CRAB MEAT

Herbed Succotash

  • 2 TBS BUTTER
  • ½ RED ONION, CHOPPED
  • 1 TBS GARLIC, CHOPPED
  • 2 CUPS CORN KERNELS, FRESH OFF COB, FROZEN OR CANNED
  • 2 CUPS EDAMAME, SHELLED
  • PINCH SALT & PEPPER
  • 3 TBS RICE VINEGAR
  • 3 TBS FRESH PARSLEY, CHOPPED
  • 3 TBS FRESH BASIL, CHOPPED

Directions

Chef Gina has spent a lifetime in food – from the butcher shop to food trucks and catering kitchens to innovation kitchens. She prides herself on being the only person to successfully recreate her grandmother’s famous meatballs. You can usually catch her, apron on, and a glass of prosecco in hand – cheers!

Advertisement