Maryland Crab Cakes with Quick Tartar Sauce Recipe
These Maryland Crab Cakes are a beloved local classic, featuring fresh lump crab meat delicately seasoned with Old Bay and Dijon mustard, then pan-fried to a golden perfection. Served warm with a tangy quick tartar sauce, this recipe balances crispy outsides with tender, flavorful centers for an easy yet impressive appetizer or main dish.
- Prep Time: 30 Minutes
- Cook Time: 10 Minutes
- Total Time: 40 Minutes plus 1 hour chilling
- Yield: 6 large crab cakes
- Category: Appetizer
- Method: Frying
- Cuisine: American, Maryland
Ingredients
For the 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 (see notes)
- ½ cup panko breadcrumbs
- Vegetable or canola oil, for cooking
For the Quick 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
- Prepare the Mixing Bowl: Line a baking sheet with aluminum foil to make cleanup easier. In a large bowl, combine the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, diced celery, and chopped parsley. Mix thoroughly until well incorporated.
- Fold in Crab and Panko: Gently add the lump crab meat to the bowl, carefully checking for any hard cartilage pieces and removing them. Sprinkle in the panko breadcrumbs and carefully fold the mixture together with a rubber spatula, taking care not to shred the crab meat too much, to retain lumps.
- Form the Crab Cakes: Shape the mixture into six large crab cakes, each roughly ½ cup in size. Arrange them on the prepared baking sheet. Cover the cakes and refrigerate for at least one hour; this chilling time helps them set and hold together during cooking.
- Cook the Crab Cakes: Heat a large nonstick skillet over medium heat and add enough vegetable or canola oil to coat the bottom. Once the oil is hot and shimmering, carefully place the crab cakes into the pan. Cook for 3 to 5 minutes on each side, or until they develop a golden-brown crust. Exercise caution as the oil may splatter during frying.
- Make the Quick Tartar Sauce: While the crab cakes chill or cook, whisk together mayonnaise, sweet pickle relish, Dijon mustard, minced red onion, and lemon juice in a small bowl. Season with salt and freshly ground black pepper to taste. Cover and chill until ready to serve.
- Serve: Plate the crab cakes warm with the chilled tartar sauce on the side. Enjoy immediately for best texture and flavor.
- Make-Ahead Tips: Form the crab cakes a day in advance and keep refrigerated until ready to cook. The tartar sauce can be prepared up to two days ahead and refrigerated.
Notes
- If using jumbo lump crab meat, break down larger pieces gently to help the cakes hold together better.
- Nutrition information excludes the tartar sauce.
- Chilling the crab cakes before cooking is essential for better structure and cooking results.
- Use high-quality mayonnaise for both better flavor and texture in both the crab cakes and tartar sauce.
