Description
Classic Maryland Crab Cakes offer a savory blend of lump crab meat mixed with fresh herbs and seasonings, perfectly pan-fried to a golden crisp. Paired with a tangy, homemade tartar sauce, this recipe is a crowd-pleaser ideal for a quick yet elegant seafood meal.
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 flat-leaf parsley
- 1 lb lump crab meat (check for any hard cartilage)
- ½ cup panko breadcrumbs
- 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 to 2 tablespoons lemon juice (to taste, from 1 lemon)
- Salt and freshly ground black pepper (to taste)
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, whisk together the eggs, 2½ tablespoons mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, finely diced celery, and chopped parsley until well combined. Gently fold in the lump crab meat and panko breadcrumbs using a rubber spatula, taking care not to break up the crab meat too much.
- Shape the Crab Cakes: Shape the mixture into 6 uniform cakes, each about ½ cup in size. Place them on a baking sheet lined with aluminum foil for easy cleanup. Cover and refrigerate for at least 1 hour to help the cakes set and hold their shape during cooking.
- Cook the Crab Cakes: Preheat a large nonstick pan over medium heat and add enough vegetable or canola oil to coat the bottom. When the oil is hot, carefully place the crab cakes in the pan. Cook each side for 3 to 5 minutes or until they develop a golden brown crust. Remove from heat and keep warm. Exercise caution as the oil may splatter during cooking.
- Prepare the Tartar Sauce: In a small bowl, whisk together the 1 cup mayonnaise, sweet pickle relish, Dijon mustard, minced red onion, and lemon juice. Season the sauce with salt and freshly ground black pepper to taste. Cover and refrigerate until ready to serve.
- Serve: Plate the warm crab cakes alongside a generous dollop of the homemade tartar sauce for dipping.
Notes
- Use lump crab meat for the best texture; check for and remove any cartilage or shell fragments.
- Refrigerating the crab cakes before cooking helps them hold their shape and prevents them from falling apart.
- Cook crab cakes over medium heat to ensure they are cooked through without burning the exterior.
- The tartar sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
- If panko breadcrumbs are unavailable, plain breadcrumbs can be used but panko provides a lighter, crispier texture.
