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–+ servings
Thick golden crab cakes on a white platter with a bowl of tartar sauce, one broken open to show lump crab

Maryland Crab Cakes

Lump crab meat folded gently with egg, mayonnaise, Old Bay and a little panko, shaped into 6 cakes, chilled for at least 1 hour and cooked in a skillet. Served with tartar sauce.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill 1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American
Servings 6 crab cakes
Calories 419 kcal

Ingredients
  

  • 2 eggs large, for the crab cakes
  • 2 1/2 tablespoons mayonnaise for the crab cakes
  • 1 1/2 teaspoons Dijon mustard for the crab cakes
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt for the crab cakes
  • 1/4 cup celery finely diced
  • 2 tablespoons flat-leaf parsley fresh, finely chopped
  • 1 pound lump crab meat check for hard cartilage
  • 1/2 cup panko
  • vegetable or canola oil for coating the skillet
  • 1 cup mayonnaise for the tartar sauce
  • 1 1/2 tablespoons sweet pickle relish for the tartar sauce
  • 1 teaspoon Dijon mustard for the tartar sauce
  • 1 tablespoon red onion minced, for the tartar sauce
  • 1 to 2 tablespoons lemon juice to taste, for the tartar sauce
  • salt and black pepper to taste, for the tartar sauce

Instructions
 

  • Line a baking sheet with aluminum foil.
  • In a large bowl, mix the eggs, 2 1/2 tablespoons mayonnaise, 1 1/2 teaspoons Dijon mustard, Worcestershire sauce, Old Bay, 1/4 teaspoon salt, celery and parsley. Add the crab meat and panko. Fold gently with a rubber spatula until just combined, without shredding the crab. Shape into 6 cakes, about 1/2 cup each, and set them on the sheet.
  • Cover and refrigerate the cakes for at least 1 hour to help them set.
  • Whisk together the 1 cup mayonnaise, relish, 1 teaspoon Dijon mustard, red onion and lemon juice. Season with salt and black pepper to taste. Cover and chill until serving.
  • Coat a large nonstick skillet with oil and heat over medium heat. When the oil is hot, cook the crab cakes until golden brown, 3 to 5 minutes per side, taking care as the oil may splatter. Check the center with a food thermometer for 160°F, because the cakes contain egg. Serve warm with the tartar sauce.

Notes

The total includes 1 hour of chilling. The skillet oil and the salt and pepper to taste have no set amounts and are not counted in the nutrition, which includes all of the tartar sauce.

Nutrition

Serving: 1servingCalories: 419kcalCarbohydrates: 6.2gProtein: 17.8gFat: 35.4gSodium: 856mgFiber: 0.5gSugar: 1.8g
Keyword crab cake recipe maryland style, lump crab cakes, maryland crab cake recipe, maryland crab cakes, old bay crab cakes