A True Crabby Patty – Delaware

Delaware, the second smallest state area wise, obtained its nickname “the First State” due to the fact that it was the first of the 13 colonies to ratify the Constitution. Delaware is known for its stunning beaches, and whether noshing on Grotto Pizza or Thrasher’s Fries in Rehoboth, or grabbing a cone at King’s Ice Cream in Lewes, you must save room for crab cakes.

Delaware_054 sign


While tourism generated $400 million in state and local government taxes/fees in 2010, the commercial blue crab fishery is also vital to Delaware’s economy, adding at least $7 million annually to the Delaware estuary region in 2005. While it’s fun to steam some blue crabs, roll out the butcher paper, grab your mallet and beer and get to picking, crab cakes fill your belly for a lot less work. Crab cakes from this part of the country are made with very little filler, just a bit of breadcrumbs (we like panko for added texture), egg and mayo to hold them together. We also prefer broiling these babies rather than pan frying them ‒ save your fat calories for dessert.

If you want to feel the burn while visiting Delaware, check out the Ocean to Bay Bike Tour, April 26, 2014, a bike ride of varying lengths that begins and ends in Bethany Beach.

Delaware Crab Cakes

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 1 pound crabmeat, lump preferred
  • 1 egg slightly beaten
  • 3/4 cup panko, plus 2 tablespoons for topping
  • 2 tablespoons mayonnaise
  • 1/4 cup finely chopped parsley
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons Old Bay seasoning
  • 1/4 teaspoon dry mustard
  • Pinch of red pepper
  • Salt and pepper to taste


Mix egg, mayonnaise, panko and seasonings. Gently fold in crab, taking care not to break up lumps. Shape into patties and place on cookie sheet. Top with additional panko. Refrigerate at least one hour. Broil on high for 5 to 8 minutes or until golden brown.