There’s a moment in Savannah—usually late afternoon—when the tide turns and the light softens, washing the city in gold. It catches the cobblestones along River Street, glimmers between the moss-draped oaks, and sweeps across the marsh like a quiet whisper from the Atlantic. Coastal cooking in Savannah feels a lot like that moment: graceful, comforting, and deeply rooted in place.

Among the dishes that embody this feeling, Savannah Crab Cakes stand out as a true expression of the region’s waters. They’re delicate but rich, simple but luxurious, and they showcase what the Georgia coast does best: fresh blue crab.

Today’s recipe celebrates this beloved classic with a bright, silky Lemon-Caper Cream that gives the dish both lift and elegance.

A Bite of Savannah History

Savannah’s relationship with blue crab stretches back generations. These waters—where salt marsh meets river and river meets sea—are home to some of the sweetest crab meat on the coast. Locals often describe it as “flavor with a smile,” tender and naturally briny.

Crab cakes were originally a thrifty fisherman’s meal, a way to stretch a precious catch with crumbs and seasonings. Over time, Savannah’s chefs refined the recipe, pairing the cakes with velvety sauces and fresh herbs. What remains constant is the reverence for the crab itself—never masked, never overwhelmed.

This version leans into that ethos: crisp edges, soft centers, and just enough seasoning to let the blue crab shine.

Savannah Crab Cakes with Lemon-Caper Cream

Serves: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients

For the Crab Cakes

• 1 pound fresh blue crab lump meat
• 1 large egg
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• ½ cup crushed saltine crackers (or panko)
• Salt and pepper, to taste
• 3 tablespoons butter (for pan-frying)
• 1 tablespoon olive oil (for pan-frying)

For the Lemon-Caper Cream

• 1 cup heavy cream
• 1 tablespoon butter
• 1 small shallot, minced
• 1 garlic clove, minced
• 1 tablespoon capers, rinsed
• Zest of one lemon
• 1 tablespoon lemon juice
• Salt and white pepper, to taste

Instructions

1. Prepare the Crab Cakes

In a large bowl, whisk together the egg, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, and parsley. Gently fold in the crab meat, being careful not to break up the lumps too much.

Sprinkle in the crushed crackers and fold until the mixture just comes together. Add more crumbs if needed—the mixture should be moist but able to hold its shape.

Form into 6–8 small cakes and refrigerate for at least 20 minutes to firm up.

2. Make the Lemon-Caper Cream

In a small saucepan, melt the butter over medium heat. Add the shallot and sauté for 2–3 minutes until soft. Add the garlic and cook for another 30 seconds.

Pour in the heavy cream and bring to a gentle simmer. Add the capers, lemon zest, and lemon juice. Cook until slightly thickened—about 3–5 minutes. Season with salt and white pepper. Keep warm.

3. Cook the Crab Cakes

Heat the butter and olive oil in a large skillet over medium heat. Add the chilled crab cakes and cook for 3–4 minutes per side, until golden brown and crisp.

Transfer to a paper towel–lined plate.

4. Serve

Place the crab cakes on a plate or platter and spoon the warm Lemon-Caper Cream over the top. Garnish with extra parsley, lemon zest, or a few whole capers if you’re feeling fancy.

Serving Suggestions

Savannah crab cakes shine on their own, but you can pair them with:

• Tidewater corn pudding
• A simple arugula salad with citrus vinaigrette
• Roasted new potatoes with herbs
• Grilled seasonal vegetables

Or serve them small as an elegant appetizer at a coastal-inspired dinner party.

A Taste of the Georgia Coast

What makes this recipe special isn’t just the sweetness of the crab or the brightness of the sauce—it’s what it represents: the quiet rhythm of the tide, the history carried by Savannah’s kitchens, and the deep connection between land, water, and table.

These crab cakes aren’t just a dish… they’re a moment. One you can bring to your guests wherever they are, and one that carries the spirit of Savannah in every bite.

Savannah Fare Ye Well