Wahoo! Grill Maryland Crab Cakes Recipe

If you’re looking for a new neighborhood spot in Decatur, Wahoo! Grill has you covered.

There are plenty of great dishes to try at this European-influenced bistro, but one of the best is the Maryland Crab Cakes. From the mind of Executive Chef Zach Starr, these crab cakes are sure to satisfy your tastebuds. Try out the recipe at home, then head over to Wahoo! Grill to try out the rest of the menu.

Keep scrolling for the full recipe.

Wahoo Grill Maryland Crab Cakes Recipe:

Ingredients:

Crab Cake Mix:

• 2 cans of lump crab meat
• 2.5 tablespoons old bay
• 1 tablespoon dried mustard 
• 1 bunch flat leaf parsley 
• 1.5 cups of mayonnaise 
• 2 eggs whipped
• 2.5 cups plain bread crumbs 

Roasted Garlic Aioli:

• 1.5 cups roasted red peppers chopped and drained
• 1.5 cups roasted garlic 
• 1 oz cholula hot sauce 
• 2 cups mayo
• Salt and pepper to taste 

Potato Salad:

• 10 sprigs fresh dill chopped finely 
• 2 cups mayo
• .75 cups Dijon mustard 
• 20 small red bliss potatoes cut into chunks

Other:

• 1 bag of spinach
• Chopped garlic

Directions:

Crab Cakes:

1. Open 2 cans crab meat and drain
2. Add the rest of ingredients and fold together not breaking up the crab
3. Portion crab cakes into 3 oz balls

Roasted Garlic Aioli: 

1. Put all ingredients in a bowl bowl and whisk together 
2. Add salt and pepper to taste

Potato Salad:

1. Chunk the red potatoes into a pot with cold water
2. Cook until tender and drain and let cool
3. Chop the fresh dill and add to the mayo and mustard mix
4. When potatoes are cool add to bowl and mix. Add salt and pepper to taste

To Finish:

1. Cook a large bags of spinach with chopped garlic and salt and pepper to taste
2. Have a sauté pan hot with oil add crab cakes and press down to flatten out sear both sides until golden brown
3. To plate put spinach down first into 2 different pills. Add crab cake on top of spinach and drizzle the aioli on top
4. Scoop the dill potato salad in the middle of the crab cakes