Maryland Crab Cakes with Quick Tartar Sauce
Ingredients
- 2 large eggs
- 2½ tablespoons mayonnaise
best quality such as Hellmann's or Duke's
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ cup finely diced celery
from one stalk
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat
see note below
- ½ cup panko
- Vegetable or canola oil
for cooking
- 1 cup mayonnaise
best quality such as Hellmann's or Duke's
- 1½ tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- to taste1-2 tablespoons lemon juice
- to tasteSalt and freshly ground black pepper
Directions
- 1
Line a baking sheet with aluminum foil for easy clean-up.
- 2
Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
- 3
Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
- 4
In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
- 5
Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
- 6
Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
- 7
Note: The nutritional information does not include the tartar sauce.
Maryland Crab Cakes with Quick Tartar Sauce
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About this Recipe
Craving the authentic taste of the Chesapeake Bay? This Maryland crab cake recipe brings the beloved classic right to your kitchen, focusing on the star ingredient: fresh, sweet lump crab meat.
What sets these Maryland crab cakes apart is their commitment to letting the crab shine. With just enough binder to hold them together, each bite offers pure, unadulterated crab flavor, complemented by classic seasonings like Old Bay. The accompanying quick tartar sauce, made with quality mayonnaise and fresh ingredients, perfectly balances the rich crab.
You can expect perfectly tender, incredibly flavorful crab cakes with a delicate, moist interior that truly highlights the quality of the lump crab meat. The subtle, classic notes of Dijon mustard, Worcestershire sauce, and of course, Old Bay seasoning, infuse the crab without ever overpowering its natural sweetness. Each bite is a testament to fresh ingredients and minimal fuss, designed to let the crab's inherent sweetness and flaky texture take center stage. Paired with the bright, tangy quick tartar sauce—featuring quality mayonnaise, zesty lemon, sweet pickle relish, and a touch of minced red onion—this dish is a true celebration of Maryland's culinary heritage. It’s a wonderfully balanced experience where the crab is the undisputed star, elevated by thoughtful, simple additions.
While the recipe emphasizes fresh lump crab, you can adjust the herbs and aromatics to your preference. If you don't have fresh celery, a pinch of celery salt could offer a similar background note. For a different texture, you could experiment with a small amount of finely crushed saltine crackers instead of panko, though panko provides a lighter, crispier result.
These Maryland crab cakes are perfect for a special weeknight meal, a relaxed weekend lunch, or as an impressive appetizer for entertaining. Serve them simply with a wedge of lemon and a generous dollop of the quick tartar sauce, perhaps alongside a fresh green salad or some roasted asparagus.