Maryland Crab Cakes With Quick Tartar Sauce

Crabs cakes taste great and are easy to make. Courtesy of Jennifer Segal

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When you live in Maryland, eating Chesapeake blue crabs and crab cakes is practically a religion—and, in my family, we are all loyal devotees. Every summer, we hit all of our favorite crab shacks, from local joints all the way to the Eastern shore, where you can look out over the bay and put your feet in the sand.

I’d never attempt making steamed blue crabs at home. Live crabs, giant steamers—yikes! But I do often make crab cakes, which are just as delicious and easier to prepare (not to mention eat). The key is using fresh lump crabmeat and just enough filler to bind the crabmeat together. I love them with tartar sauce, but you could also serve them with lemon wedges or cocktail sauce. Don’t forget the peel-and-eat shrimp, hush puppies, and cornbread.

What You’ll Need to Make Maryland Crab Cakes

Courtesy of Jennifer Segal

It’s very important to use fresh, good-quality lump crab meat. Look for fresh-off-the-boat crab meat, which is sold in a clear plastic container, usually resting on ice in the seafood department. It’s expensive, but one pound is enough to make six generous crab cakes (or 12 mini ones), which feeds my family of four easily.

If fresh lump crab meat is not available, the second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year-round. Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the meat. (For a less expensive alternative to crab cakes, or when fresh crab meat is not in season, try fresh salmon cakes.)

Note that celery is not traditional in Maryland crab cakes, but I love the little crunch it adds; feel free to leave it out if you’re a purist.

Step-by-Step Instructions

Make the Crab Cakes

To begin, combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a bowl.

Courtesy of Jennifer Segal

Mix well to combine.

Courtesy of Jennifer Segal

Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko.

Courtesy of Jennifer Segal

Gently fold the mixture together until just combined, being careful not to shred the crab meat.

Courtesy of Jennifer Segal

Shape into 6 large crab cakes (about ½ cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour. This is really important to help the crab cakes set.

Courtesy of Jennifer Segal

Preheat a large nonstick pan to medium heat and coat with oil. When the oil is hot, place crab cakes in the pan and cook until golden brown, about 3 to 5 minutes.

Courtesy of Jennifer Segal

Flip and cook 3 to 5 minutes more, or until golden. Be careful as the oil may splatter.

Courtesy of Jennifer Segal

Make the Tartar Sauce

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Combine the mayonnaise, Dijon mustard, sweet pickle relish, red onion, lemon, salt, and pepper in a small bowl.

Courtesy of Jennifer Segal

Whisk well, then cover and chill until ready to serve.

Courtesy of Jennifer Segal

Enjoy!

Maryland Crab Cakes with Quick Tartar Sauce

Servings: Makes 6 large crab cakes Prep Time: 30 Minutes Cook Time: 10 Minutes Total Time: 40 Minutes, plus at least 1 hour to let the crab cakes set

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 note below)
• ½ 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
• 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

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 (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 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.

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. Be careful as oil may splatter. Serve the crab cakes 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.

Make-Ahead Instructions: 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.

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.

Note: The nutritional information does not include the tartar sauce.

Nutrition Information

Serving size: 2 crab cakes

Calories: 299, Fat: 14 g, Saturated fat: 3 g, Carbohydrates: 9 g, Sugar: 1 g, Fiber: 1 g, Protein: 32 g, Sodium: 1141 mg, Cholesterol: 275 mg

Nutritional Data Disclaimer

This article was originally published on OnceUponaChef.com. Follow on Instagram

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