Crab Cake Recipe

Maryland Crab Cakes with Quick Tartar Sauce

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

Prep: 30min

Total: 40min

Yield: Makes 6 large crab cakes

Serving Size: 2 crab cakes

Nutrition Facts: servingSize 2 crab cakes, calories 299, Fat 14 g, Carbohydrate 9 g, Protein 32 g, Saturated Fat 3 g, unSaturated Fat , Sugar 1 g, Fiber 1 g, Sodium 1141 mg, Cholesterol 275 mg

Ingredients:

• 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
• 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

Instruction:

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 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 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.
4. 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.
5. 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.
6. 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.
7. Note: The nutritional information does not include the tartar sauce.

Best-Ever Crab Cakes

Crab cakes are always in the appetizers sections of fancy seafood restaurants, and it’s too easy to make this restaurant-worthy recipe at home.

Prep: 10min

Total: 30min

Yield: 8

Nutrition Facts: calories 2092 Calories, Fat 174 g, Saturated Fat 19 g, Trans Fat 0 g, Cholesterol 656 mg, Sodium 3656 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 3 g, Protein 93 g

Ingredients:

• 1/3 c. mayonnaise
• 1 large egg, beaten
• 2 tbsp. Dijon mustard
• 2 tsp. Worcestershire sauce
• 1/2 tsp. hot sauce
• Kosher salt
• Freshly ground black pepper
• 1 lb. jumbo lump crabmeat, picked over for shells
• 3/4 c. panko bread crumbs (or saltines)
• 2 tbsp. freshly Chopped Parsley
• Canola oil, for frying
• Lemon wedges, for serving
• Tartar sauce, for serving

Instruction:

1. In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
2. In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
3. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
4. Serve with lemon and tartar sauce.

OUR FAVORITE CRAB CAKES RECIPE + DIPPING SAUCE