Description
Classic Maryland Crab Cakes are a delicious seafood treat featuring lump crab meat combined with savory seasonings and panko, pan-fried to a golden brown perfection. Served with a homemade tangy tartar sauce, these crab cakes make a perfect appetizer or main dish, delivering a taste of the Chesapeake Bay.
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 (check for cartilage and remove)
- ½ cup panko bread crumbs
- 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
- Prepare Baking Sheet: Line a baking sheet with aluminum foil to make cleanup easy and set aside.
- Mix Crab Cake Ingredients: In a large bowl, whisk together eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, and fresh parsley until well combined. Gently fold in the lump crab meat and panko bread crumbs using a rubber spatula, careful not to break up the crab meat too much.
- Shape and Chill: Form the crab mixture into 6 equal cakes, approximately ½ cup each. Place them on the prepared baking sheet, cover, and refrigerate for at least 1 hour to help them set and hold their shape during cooking.
- Cook Crab Cakes: Heat a large nonstick skillet over medium heat and add enough vegetable or canola oil to coat the pan. Once hot, carefully add the crab cakes and cook for 3 to 5 minutes per side, or until they develop a golden brown crust. Take care as the oil may splatter. Remove and keep warm.
- 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 refrigerate until ready to serve.
- Serve: Plate the warm crab cakes and serve alongside the chilled tartar sauce for dipping.
- Make-Ahead: Crab cakes can be formed, covered, and refrigerated up to one day before cooking. The tartar sauce can be prepared and refrigerated up to two days in advance.
Notes
- If using jumbo lump crab meat, consider breaking the pieces into smaller chunks to help the cakes hold together better.
- The nutritional information provided excludes the tartar sauce.
- Refrigerating the formed crab cakes before cooking helps them maintain their shape and prevents falling apart during frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
