Maryland Crab Cakes with Quick Tartar Sauce
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A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
When you live in Maryland, eating Chesapeake blue crabs and crab cakes is practically a religion—and, in my family, we are all loyal devotees. Every summer, we hit all of our favorite crab shacks, from local joints all the way to the Eastern shore, where you can look out over the bay and put your feet in the sand.
I’d never attempt making steamed blue crabs at home. Live crabs, giant steamers—yikes! But I do often make crab cakes, which are just as delicious and easier to prepare (not to mention eat). The key is using fresh lump crabmeat and just enough filler to bind the crabmeat together. I love them with tartar sauce, but you could also serve them with lemon wedges or cocktail sauce. Don’t forget the peel-and-eat shrimp, hush puppies, and cornbread.
Table of Contents
What You’ll Need To Make Maryland Crab Cakes
It’s very important to use fresh, good-quality lump crab meat. Look for fresh-off-the-boat crab meat, which is sold in a clear plastic container, usually resting on ice in the seafood department. It’s expensive, but one pound is enough to make six generous crab cakes (or 12 mini ones).
If fresh lump crab meat is not available, the second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year-round. Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the meat. (For a less expensive alternative to crab cakes, or when fresh crab meat is not in season, try fresh salmon cakes.)
Note that celery is not traditional in Maryland crab cakes, but I love the little crunch it adds; feel free to leave it out if you’re a purist.
Step-by-Step Instructions
Make the Crab Cakes
To begin, combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a bowl.
Mix well to combine.
Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko.
Gently fold the mixture together until just combined, being careful not to shred the crab meat.
Shape into 6 large crab cakes (about ½ cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour. This is really important to help the crab cakes set.
Preheat a large nonstick pan to medium heat and coat with oil. When the oil is hot, place crab cakes in the pan and cook until golden brown, about 3 to 5 minutes.
Flip and cook 3 to 5 minutes more, or until golden. Be careful as the oil may splatter.
Make the Tartar Sauce
Combine the mayonnaise, Dijon mustard, sweet pickle relish, red onion, lemon, salt, and pepper in a small bowl.
Whisk well, then cover and chill until ready to serve.
Video Tutorital
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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.
Ingredients
For the 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 parsley
- 1 pound lump crab meat (see note below)
- ½ cup panko
- Vegetable or canola oil, for cooking
For the Quick 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
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
Instructions
For the Crab Cakes
- Line a baking sheet with aluminum foil for easy clean-up.
- 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.
- 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.
For the Quick Tartar Sauce
- 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.
- 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.
- 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.
- Note: The nutritional information does not include the tartar sauce.
Pair with
Nutrition Information
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- Serving size: 2 crab cakes
- Calories: 299
- Fat: 14 g
- Saturated fat: 3 g
- Carbohydrates: 9 g
- Sugar: 1 g
- Fiber: 1 g
- Protein: 32 g
- Sodium: 1141 mg
- Cholesterol: 275 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Total Fail! I spent a lot for this crab meat. A wreck.
DISAPPOINTED!!!
Hi Christine, So sorry your crab cakes didn’t turn out. May I ask what went wrong?
I work at an upscale italian restaurant and I made these yesterday and brought them in, even the chef was impressed, thanks.
Yum, Yum, Yum!!! I made your crab cakes and sauce last year as a starter for our big Hanukkah dinner and they were requested again this year. I was told that if I just served those and dropped the beef, they would leave very, very happy. 🙂
I making the Maryland crab cakes and I think my mixture is to moist and the crab cakes won’t form into a ball like I think they should there real loose what do I do?
Hi Matt, The mixture should just hold together; the cakes shouldn’t be pressed too “tightly.” Once the cakes are formed, chilling in the fridge helps them stay together. That said, if you are using lump crab meat, you may have to break the lumps apart just a bit to get them to hold together better.
Need to make 12 do I double the recipe?
Yes, that should work.
I want to make these as appetizers. Do you think they will hold well as mini-cakes?
Hi Martha, Yes, but you might have to break up the lumps of crab meat a bit so they hold together.
looks delicious…can’t wait to try them over the holidays
The crab cakes were awesome!! I’m originally from Maryland, and these were spot on. I made them without celery, but only because I don’t enjoy celery in my crabcakes 🙂 I bought the crab meat from Costco, which was a good deal for the quantity and quality of the meat. I also made the cornbread, and it was a perfect side. Definitely making this again!
I want to know if I can do this recipe with a canned crab or only with fresh crab. Thanks.
Hi Hilda, It is definitely best with fresh crab, but canned will work.
Drain the crab & soak in milk for an hour or so. Drain in strainer. This is for refrigerated lump meat. Canned so not recommended use it for dips.
Fresh always best! 🙂
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