History

Georgia blue crab (Callinectes sapidus) has been harvested commercially from the Savannah, Ogeechee and St. Mary's estuaries for over a century; the lump-meat preparation is the canonical Lowcountry treatment. The defining Southern crab cake style differs from Maryland's: lighter binder, saltine cracker crumbs rather than panko, more Old Bay restraint, and the Lowcountry remoulade base (mayonnaise plus Creole mustard, capers, gherkin and Tabasco). The Olde Pink House, Sorry Charlie's Oyster Bar and Vic's on the River all run versions; Tybee Island shrimp-and-crab shacks serve the casual lunch version.

Common allergens: Shellfish, Gluten, Egg, Dairy

Make it at home

Yield 4Hands-on 30 minTotal 1 hrDifficulty Intermediate

Ingredients

  • 500g jumbo lump Georgia or Atlantic blue crabmeat, hand-picked and shells removed (do not use claw meat for the canonical version; jumbo lump shows visible chunks)
  • 1 large egg, lightly beaten
  • 60ml Duke's Mayonnaise
  • 1 tbsp Creole or Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/2 tsp hot sauce (Crystal or Tabasco)
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 tsp finely grated lemon zest
  • Pinch of cayenne, pinch of sea salt, twist of black pepper
  • 60g finely crushed saltine crackers (or panko if unavailable)
  • 4 tbsp unsalted butter and 2 tbsp olive oil for frying
  • For the Lowcountry remoulade: 200ml Duke's Mayonnaise
  • 2 tbsp Creole mustard
  • 2 tsp Worcestershire
  • 2 tsp hot sauce
  • 2 tsp lemon juice
  • 1 tbsp drained capers (chopped)
  • 2 cornichons (finely diced)
  • 1 small shallot (finely diced)
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tsp paprika
  • 1 small garlic clove (crushed)
  • pinch of cayenne
  • To serve: 1 lemon cut into wedges, microgreens or watercress, fresh lemon zest

Method

  1. Pick through the crabmeat carefully on a clean tray, removing every fragment of shell and cartilage. Keep the lumps intact; the visible chunks are the dish's selling point.
  2. Mix the remoulade ingredients in a bowl, season to taste, and chill until needed.
  3. Whisk the egg, mayonnaise, mustard, Worcestershire, Old Bay, hot sauce, parsley, lemon zest, cayenne, salt and pepper in a large bowl to a smooth dressing.
  4. Sprinkle the crushed saltine crumbs over the picked crab in a wide bowl. Add the dressing and fold everything together gently with a rubber spatula, three or four turns only; do not break up the lumps.
  5. Divide into 8 equal portions (about 70g each). Shape into round patties about 7cm wide and 2cm thick; pat lightly to compact without crushing.
  6. Chill the formed cakes on a tray for at least 20 minutes to firm up; this is the structural step to prevent them falling apart in the pan.
  7. Heat the butter and olive oil in a wide heavy skillet over medium heat until the butter foams.
  8. Cook the crab cakes 4 to 5 minutes per side, turning gently with two thin spatulas, until deep golden and hot through (internal 65 degrees Celsius).
  9. Plate 2 crab cakes per portion alongside a generous spoonful of remoulade, a lemon wedge and a small handful of microgreens. Add a final dust of lemon zest.

Tip from the editors. Jumbo lump crab is the structural step; supermarket flake meat will not hold its shape. The minimum binder rule is essential; if the mix feels firm enough to roll, you have too much breadcrumb in. Chill before frying or the cakes split.

Where to eat georgia blue crab cake

Georgia Blue Crab Cake in Savannah

Sorry Charlie's Oyster Bar ★ 4.1

Seafood, Oysters$$historic-districtMon-Sun 11:00-24:00

Sorry Charlie's runs an oyster bar in one of Georgia's oldest commercial buildings, overlooking Ellis Square. Raw bar, steam pots, Bamboo Room tiki upstairs.

Signature: Raw oysters, Steam pots

Order: A dozen Sapelo oysters on the half-shell, plus a Lowcountry boil for two.

Tip: Happy hour runs daily 16:00-18:00 with discounted oysters Walk-ins usually OK.

116 W Congress St, Savannah, GA 31401

Vic's on the River ★ 4.3

Contemporary Southern, Seafood$$$historic-districtMon-Sun 11:00-22:00

Vic's runs in a restored 1859 cotton warehouse on Bay Street, river views from the upstairs dining room. Classic Lowcountry with white-tablecloth service.

Signature: Shrimp and grits, She-crab soup

Order: Shrimp and grits with the Carolina shrimp sauce, plus a she-crab soup to share.

Tip: Ask for an upstairs window seat at reservation time for the Savannah River view.

26 E Bay St, Savannah, GA 31401

The Wyld Dock Bar ★ 4.0

Seafood$$islandsTue-Sun 12:00-17:00

The Wyld Dock Bar is on the herb river in thunderbolt past the bridge, accessible by free boat tie-up; locals-only, no tour-bus traffic, raw-bar happy hour.

Why locals love it: On the Herb River in Thunderbolt past the bridge, accessible by free boat tie-up; locals-only, no tour-bus traffic, raw-bar happy hour.

Tip: Free boat tie-up; arrive by 18:00 on live-music nights to beat the rush.

2740 Livingston Ave, Savannah, GA 31406

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