Crab Cake with Sweet Corn Succotash


cakeFeatured in the Delaware Culinary Trail “First State Plates: Iconic Delaware Restaurants and Recipes” book, Abbott’s Crab Cake with Sweet Corn Succotash is a favorite in the Milford community. Revealed here are the secrets to this delicious entree.


Crab Cake Imperial Sauce
2 lbs crabmeat 2 egg yolks
2 eggs, whisked 1 cup mayo
1 cup Imperial Sauce (recipe below) 1 tsp dry mustard
1 cup Saltines, crushed ¼ cup red wine vinegar
1 T. lemon juice
1 T. Worcestershire sauce
3 shakes Tabasco sauce
1 tsp Old Bay (add more to taste)


Start with Imperial Sauce – add egg yolks to mayo in a large bowl.  While whisking, add remaining ingredients.  Adjust flavor to taste.  Set aside.

Mix imperial sauce and Saltines.  Then gently fold in crab (careful to not break up lumps) and eggs.

Form into 8 (approximately 4oz) portions.  Chill in refrigerator for at least 1-2 hours (can be overnight) to allow to set.

To cook crab cakes, add a little oil to a non-stick pan.  Brown crab cakes 1-2 minutes on each side, then transfer to a baking sheet (our use oven-safe frying pan) and continue to cook at 350 degrees for 8-10 minutes or until cooked through.