Maryland Crab Cakes with Quick Tartar Sauce #appetizers #dinner

Maryland Crab Cakes with Quick Tartar Sauce #appetizers #dinner

Each late spring, we hit the majority of our preferred crab shacks, from neighborhood joints right to jumps on the Eastern shore, where you can watch out over the Bay and put your feet in the sand.

I'd never endeavor making steamed blue crabs at home (live crabs, monster steamers—yowser!) however I do frequently make crab cakes, which are similarly as delightful thus a lot simpler to plan, also eat. The key is to utilize crisp irregularity crabmeat and to go light on the filler. These have quite recently enough filler to tie the crabmeat together and furthermore include incredible flavor. I adore them with the brisk tartar sauce beneath, however you could likewise serve them with lemon wedges or mixed drink sauce.

The most significant thing when you're making crab cakes is to utilize crisp, great quality bump crab meat. I get mine at Whole Foods, which can be costly, however one pound is sufficient to make six liberal crab cakes (or 12 small ones), which feeds my group of four effectively. Celery isn't conventional in Maryland crab cakes, however I adore the little crunch it includes; don't hesitate to forget about it in case you're an idealist.

Also try our recipe Tuna Cakes

Maryland Crab Cakes with Quick Tartar Sauce #appetizers #dinner

A Maryland staple, these crab cakes made from fresh lump crab meat and Old Bay are authentic and easy to prepare.


  • 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 parsley
  • 1 pound lump crab meat (see note below)
  • 1/2 cup panko
  • 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
  • 1-2 tablespoons lemon juice, to taste
  • Salt and freshly ground black pepper, to taste


  1. Line a baking sheet with aluminum foil for easy clean-up.
  2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
  3. Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.


  1. Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
  2. Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.

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