Delicious Maryland crab cakes served with lemon and tartar sauce

Maryland Crab Cakes

ByCasey Monroe

Why Make This Recipe

Maryland Crab Cakes are a classic dish that brings the taste of the sea right to your table. Known for their crispy outer layer and tender crab meat center, these cakes are perfect for any occasion. Whether you are hosting a party, enjoying a casual meal at home, or looking for a delicious seafood dish, crab cakes are sure to please. Plus, they are relatively easy to make and can impress your family and friends.

How to Make Maryland Crab Cakes

Ingredients:

  • 2 large eggs
  • 2½ tablespoons mayonnaise
  • 1½ teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon salt
  • ¼ cup finely diced celery
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat
  • ½ cup panko
  • Vegetable or canola oil for cooking
  • 1 cup mayonnaise for tartar sauce
  • 1½ tablespoons sweet pickle relish
  • 1 teaspoon Dijon mustard for tartar sauce
  • 1 tablespoon minced red onion
  • 1-2 tablespoons lemon juice for tartar sauce
  • Salt and freshly ground black pepper for tartar sauce

Directions:

  1. Line a baking sheet with aluminum foil for easy cleanup.
  2. In a large bowl, combine eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, and parsley; mix well.
  3. Gently fold in crab meat and panko, being careful not to shred the crab.
  4. Shape the mixture into 6 cakes and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour.
  5. Preheat a nonstick pan over medium heat and add oil.
  6. Cook crab cakes in hot oil until golden brown, about 3 to 5 minutes per side.
  7. For the tartar sauce, whisk the mayonnaise, relish, mustard, onion, and lemon juice in a small bowl; season with salt and pepper.
  8. Serve crab cakes warm with tartar sauce.

How to Serve Maryland Crab Cakes

Serve Maryland Crab Cakes warm, accompanied by homemade tartar sauce on the side. You can also add lemon wedges for a fresh squeeze of citrus. They make a great appetizer or can be served as a main dish with a side salad or some grilled vegetables.

How to Store Maryland Crab Cakes

If you have leftovers, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. You can also freeze the crab cakes before cooking them; just make sure to wrap them well. They will last in the freezer for up to 2 months. When ready to eat, thaw them in the refrigerator overnight and then cook as usual.

Tips to Make Maryland Crab Cakes

  • Use fresh lump crab meat for the best flavor.
  • Be gentle when mixing in the crab meat to keep the lumps intact.
  • If the mixture feels too wet, add a little more panko to help bind it.
  • For a crispy texture, ensure your oil is hot before adding the cakes to the pan.

Variation

For a twist on the traditional recipe, consider adding diced red bell pepper or jalapeños for an extra kick. You can also use a different seasoning blend in place of Old Bay if you prefer.

FAQs

1. Can I use canned crab meat instead of fresh?
Yes, you can use canned crab meat, but fresh lump crab meat will provide a better texture and flavor.

2. How do I know when the crab cakes are done cooking?
Crab cakes are done when they are golden brown on the outside and heated through in the center. This usually takes about 3 to 5 minutes per side.

3. Can I make the crab cakes ahead of time?
Yes, you can prepare the crab cakes, shape them, and then refrigerate them for up to 24 hours before cooking. This can help the flavors meld and makes meal prep easier.