Jul 14 2026
Restaurants›Iron Rooster- Annapolis›Crab Cake Dinner Recipe

Crab Cake Dinner Recipe

Inspired by Iron Rooster- Annapolis
Time1h
Serves2

(2) Six oz jumbo lump crab cakes/asparagus/roasted red potatoes/tartar sauce.

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Ingredients

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Crab Cakes

Roasted Red Potatoes

Asparagus

Tartar Sauce

Method

Crab Cakes

  1. 1

    Prepare the Mixture

    In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, finely chopped celery, beaten egg, salt, and black pepper. Mix well until combined.

  2. 2

    Add Crab Meat

    Gently fold in the jumbo lump crab meat and bread crumbs, being careful not to break up the crab meat too much. Mix until just combined.

  3. 3

    Form the Cakes

    Shape the mixture into 6 equal patties, approximately 2 inches thick. Place them on a plate and refrigerate for at least 30 minutes to help them hold their shape while cooking.

  4. 4

    Cook the Crab Cakes

    Heat oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove and keep warm.

Roasted Red Potatoes

  1. 5

    Preheat Oven

    Preheat your oven to 425°F (220°C).

  2. 6

    Prepare Potatoes

    In a large bowl, toss the halved red potatoes with olive oil, garlic powder, salt, black pepper, and chopped fresh rosemary until evenly coated.

  3. 7

    Roast Potatoes

    Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.

Asparagus

  1. 8

    Prepare Asparagus

    In a separate bowl, toss the trimmed asparagus with olive oil, salt, and black pepper until well coated.

  2. 9

    Cook Asparagus

    Once the potatoes have about 10 minutes left, add the asparagus to the baking sheet with the potatoes. Roast for the remaining time until tender and slightly charred.

Tartar Sauce

  1. 10

    Mix Sauce

    In a small bowl, combine the mayonnaise, relish, lemon juice, chopped capers, salt, and black pepper. Mix well and refrigerate until ready to serve.

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