There’s something inherently luxurious about a warm-weather evening near the water, especially when it ends around the table with friends, family, and a meal that feels like a celebration of place. Down here in White Stone, Virginia, in the heart of the Northern Neck, we’re surrounded by the bounty of the Chesapeake Bay—and that means crabs. This week’s table honors that treasure with our take on a regional classic: baked Chesapeake crab cakes served with a bright remoulade, fresh dill, lemon wedges, cole slaw, and kettle-cooked chips.
Whether you’re watching the sun sink low over the creek or setting your table on a breezy porch, these crab cakes bring elegance without fuss. They’re simple, deeply flavorful, and allow the sweet, delicate crab to shine—no deep fryer needed. Perfect for spring evenings and just as welcome on a summer table.
Baked Chesapeake Crab Cakes with Remoulade
Ingredients:
- 1 lb lump crab meat, picked over for shells
- 2 large eggs
- 2 tsp Worcestershire sauce
- 1/3 cup mayonnaise
- 1/2 Tbsp Dijon mustard
- 1 Tbsp Old Bay seasoning
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- Zest of 1 lemon, plus wedges for serving
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp finely chopped fresh chives
- 1 Tbsp finely chopped fresh dill
- 1/3 cup finely chopped celery
- 2/3 cup panko breadcrumbs
- Melted butter (for brushing, optional)
Instructions:
- Make the Mixture
In a large bowl, whisk the eggs. Stir in Worcestershire, mayo, mustard, Old Bay, cayenne, salt, pepper, lemon zest, herbs, celery, and panko until well combined. - Add the Crab
Gently fold in the crab meat, being careful not to break up the lumps too much. You want texture. - Shape and Chill
Scoop the mixture into 8 mounds (about ½ cup each) and gently form into thick patties. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes. - Bake
Preheat oven to 375°F. Brush crab cakes lightly with melted butter if using. Bake for 15-20 minutes, flip, then bake another 10 minutes until golden brown and cooked through.
Delicious Rémoulade Sauce for Crab Cakes
This sauce is creamy, punchy, and filled with bright, savory notes that perfectly complement the sweetness of the crab.
Ingredients:
- 1 cup mayonnaise
- 1 stalk celery
- 2 tbsp green onion, finely minced
- 1 tbsp parsley, chopped
- 1/2 tsp minced garlic
- 2 tbsp Dijon mustard
- 1 tbsp capers
- 2 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tsp Tabasco sauce
- 1/4 tsp salt
- Fresh dill
Instructions:
Combine all ingredients in a high-speed blender or food processor and blend until smooth. Cover and refrigerate for several hours before serving. You can mix everything up after chopping the celery finely and not put in the blender if you prefer a chunky sauce. Sprinkle with fresh dill.
Setting the Table
We love the relaxed feel of a coastal spring supper. Pair your crab cakes with a bowl of crunchy cole slaw and a handful of salty kettle chips—simple sides that let the main dish shine. For tableware, consider cotton and linen napkins in soft sand shades and rustic, handmade ceramic plates that feel right at home near the water.
Scatter a few sprigs of fresh dill or parsley on the table, pour crisp white wine or sparkling water into chilled glasses, and let the breeze do the rest. These are the moments spring meals are made for.
Let us know how your Chesapeake crab cakes turn out, and don’t forget to share your table with us. Until next time—savor the season, and the sweetness of where you are.