These authentic Maryland Crab Cakes are a crowd favorite for both locals and visitors. Packed with juicy lump crab meat and enhanced with the flavors of Old Bay, lemon, and fresh parsley, these crab cakes showcase the star ingredient without overwhelming it with fillers.
Whether you’re a seafood lover or new to crab cakes, this recipe will deliver the perfect balance of flavor and texture. Paired with a quick homemade tartar sauce, these crab cakes are perfect for any occasion.
Maryland Crab Cakes: A True Taste of the Chesapeake Bay
For the best flavor and texture, use lump crab meat and keep fillers to a minimum. Baking the cakes in a hot oven creates a golden, crispy crust while maintaining a tender, juicy interior.
Preparation time: 15 minutes (plus 1 hour chilling time)
Cooking time: 10 minutes
Serving: 6 crab cakes
Equipment: Large mixing bowl, baking sheet, nonstick pan
Recipe Title: Authentic Maryland Crab Cakes with Quick Tartar Sauce
Ingredients:
For the Crab Cakes:
- 1 large egg
- 2½ tablespoons mayonnaise (preferably Hellman’s Real)
- 1½ teaspoons Dijon mustard (preferably Maille)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ cup finely diced celery (about 1 stalk)
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat (check for any cartilage)
- ½ cup panko breadcrumbs (Whole Foods 365 brand recommended)
- Canola oil (for frying)
For the Quick Tartar Sauce:
- 1 cup mayonnaise
- 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)
Directions:
- Prepare the Crab Cake Mixture:
- Line a baking sheet with aluminum foil for easy cleanup.
- In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, diced celery, and parsley until well combined.
- Gently fold in the lump crab meat and panko breadcrumbs, being careful not to overmix or break up the crab meat.
- Shape the mixture into 6 crab cakes, about ½ cup each, and place them on the prepared baking sheet. Cover and refrigerate for at least 1 hour to help them set.
- Cook the Crab Cakes:
- Heat a large nonstick pan over medium heat and coat the bottom with canola oil.
- Once the oil is hot, carefully place the chilled crab cakes in the pan. Cook for 3-5 minutes on each side, or until the crab cakes are golden brown and crispy on the outside. Be mindful of any oil splatter.
- Remove from the pan and serve immediately with a side of tartar sauce or a squeeze of fresh lemon juice.
- Make the Quick Tartar Sauce:
- In a small bowl, combine the mayonnaise, sweet pickle relish, Dijon mustard, minced red onion, and lemon juice. Season with salt and freshly ground black pepper to taste.
- Mix well and refrigerate until ready to serve.
Serving Suggestions:
Serve these delicious Maryland Crab Cakes with a side of tartar sauce or a squeeze of lemon. Pair with a fresh salad, roasted vegetables, or your favorite seafood sides for a full meal.
This recipe brings the flavors of Maryland’s Chesapeake Bay right to your table. With their crispy exterior and tender, flavorful interior, these crab cakes are sure to be a hit with everyone. Enjoy!
