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Maryland Crab Cakes

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These classic Maryland crab cakes are packed with sweet lump crab meat, Old Bay seasoning, and fresh herbs, then pan-fried until golden brown. Serve them warm with a quick homemade tartar sauce for a delicious seafood meal.

Ingredients

  • 2 large eggs
  • 2 1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 cup finely diced celery, from one stalk
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 lb lump crab meat
  • 1/2 cup panko
  • Vegetable or canola oil, for cooking
  • 1 cup mayonnaise, best quality such as Hellmann’s or Duke’s
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced red onion
  • 1 to 2 tablespoons lemon juice, to taste, from 1 lemon
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Line a baking sheet with aluminum foil for easy cleanup.
  2. In a large bowl, combine the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, and parsley. Mix well.
  3. Add the crab meat and panko. Gently fold the mixture together with a rubber spatula until just combined, being careful not to break apart the crab meat.
  4. Shape the mixture into 6 crab cakes, about 1/2 cup each, and place them on the prepared baking sheet. Cover and refrigerate for at least 1 hour to help them set.
  5. Preheat a large nonstick pan over medium heat and coat with oil.
  6. When the oil is hot, cook the crab cakes until golden brown, about 3 to 5 minutes per side.
  7. Prepare the tartar sauce by whisking together mayonnaise, sweet pickle relish, Dijon mustard, red onion, and lemon juice in a small bowl.
  8. Season the tartar sauce with salt and pepper to taste, then cover and chill until ready to serve.
  9. Serve the warm crab cakes with the tartar sauce.

Notes

  • Check lump crab meat carefully and remove any hard cartilage before mixing.
  • Chilling the shaped crab cakes helps them hold together while cooking.
  • Use high-quality mayonnaise for the best flavor in both the crab cakes and tartar sauce.
  • Serve with lemon wedges, salad, or roasted vegetables for a complete meal.
  • Store leftover crab cakes covered in the refrigerator for up to 3 days.

Nutrition

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