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Maryland Crab Cakes Recipe

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4.3 from 9 reviews

These Maryland Crab Cakes offer a classic and flavorful way to enjoy lump crab meat, delicately combined with a seasoned egg and mayonnaise mixture, then lightly pan-fried to golden perfection. Served with a tangy homemade tartar sauce, they are a perfect appetizer or main course that captures the essence of Maryland seafood cuisine.

Ingredients

Crab Cakes

  • 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
  • ½ cup panko breadcrumbs
  • Vegetable or canola oil, for cooking

Tartar Sauce

  • 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
  • 1-2 tablespoons lemon juice, to taste
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the baking sheet: Line a baking sheet with aluminum foil to make cleanup easy after cooking the crab cakes.
  2. Mix crab cake ingredients: In a large bowl, whisk together eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, and parsley. Gently fold in the lump crab meat and panko breadcrumbs using a rubber spatula to combine without breaking up the crab meat.
  3. Form crab cakes and chill: Shape the mixture into 6 crab cakes, each about half a cup in size, and place them on the prepared baking sheet. Cover the cakes and refrigerate for at least 1 hour to help them set and hold together while cooking.
  4. Cook crab cakes: Heat a large nonstick skillet over medium heat and coat it lightly with vegetable or canola oil. Once the oil is hot, carefully place the crab cakes in the skillet and cook them until golden brown, about 3 to 5 minutes per side, being cautious of oil splatter. Serve warm.
  5. Make tartar sauce: In a small bowl, whisk together mayonnaise, sweet pickle relish, Dijon mustard, minced red onion, and lemon juice. Season with salt and freshly ground black pepper to taste. Cover and chill until ready to serve alongside the crab cakes.
  6. Make-ahead tips: You can form and refrigerate the crab cakes covered up to one day in advance before cooking. The tartar sauce can be prepared and refrigerated for up to two days ahead.
  7. Handling crab meat note: If using jumbo lump crab meat, gently break larger clusters to an appropriate size to help the cakes hold together well during cooking.

Notes

  • Refrigeration before cooking helps the crab cakes hold their shape and improves texture during frying.
  • Tartar sauce is not included in the nutritional analysis.
  • Handle the crab meat gently to maintain lumps for a better texture in the cakes.

Find it online: https://dishcooks.com/maryland-crab-cakes-recipe/