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Maryland Crab Cakes

Maryland Crab Cakes

A Maryland favorite made easy—these crab cakes are packed with fresh lump crab meat and pan-fried to perfection.
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Prep Time 30 minutes
Cook Time 10 minutes
Setting Time 1 hour
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 cakes
Calories 350 kcal

Equipment

  • large bowl
  • baking sheet
  • nonstick pan
  • Rubber spatula
  • small bowl

Ingredients
  

For the Crab Cakes

  • 2 large eggs
  • 2.5 tablespoons mayonnaise best quality such as Hellmann's or Duke's
  • 1.5 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 0.25 teaspoon salt
  • 0.25 cup finely diced celery from one stalk
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat check for any hard and sharp cartilage
  • 0.5 cup panko
  • Vegetable or canola oil for cooking

For the Quick Tartar Sauce

  • 1 cup mayonnaise best quality such as Hellmann's or Duke's
  • 1.5 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
 

For the Crab Cakes

  • Line a baking sheet with aluminum foil for easy clean-up.
  • Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat and panko; gently fold the mixture together until just combined. Shape into 6 cakes and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour.
  • 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. Serve warm with the tartar sauce.

For the Quick Tartar Sauce

  • 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.

Notes

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.

Nutrition

Serving: 1cakeCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword appetizer, crab cakes, Easy Recipe, Maryland cuisine, party food, seafood
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