Introduction
Oh, you guys, I am so excited to share this recipe with you today! It’s one of those dishes that just screams comfort and celebration all at once. Think warm, flaky, perfectly seasoned crab cakes, golden brown and sizzling, served with a tangy, creamy tartar sauce. It’s a taste of the Chesapeake Bay right in your own kitchen. My grandma used to make these for special occasions, and the smell alone would fill the house with such a happy, cozy vibe. The best part? They’re surprisingly simple to whip up, even on a weeknight!
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes, making it perfect for a quick, delicious meal.
- Easy: No fancy techniques required, just simple mixing and pan-frying.
- Giftable: While best served fresh, the tartar sauce can be made ahead and gifted!
- Crowd-pleasing: These crab cakes are a guaranteed hit with family and friends, young and old.
Ingredients
Alright, let’s get our mise en place ready! These are simple, quality ingredients that let the crab shine:
- 2 large eggs: Our binder to hold all that delicious crab together.
- 2½ tablespoons mayonnaise: Adds a creamy richness without being overpowering.
- 1½ teaspoons Dijon mustard: For a little tang and zing.
- 1 teaspoon Worcestershire sauce: That secret umami ingredient that adds depth.
- 1 teaspoon Old Bay seasoning: The classic Maryland spice blend! It’s a must-have.
- ¼ teaspoon salt: Just to enhance all those flavors.
- ¼ cup finely diced celery: Adds a subtle crunch and freshness. Make sure it’s super finely diced so it blends in nicely.
- 2 tablespoons finely chopped fresh parsley: For a burst of color and herbaceousness.
- 1 pound lump crab meat: The star of the show! Try to get good quality lump crabmeat if you can.
- ½ cup panko: This gives our crab cakes a lovely, crispy exterior without making them heavy.
- Vegetable or canola oil, for cooking: A neutral oil that gets nice and hot for that perfect sear.
For the Quick Tartar Sauce:
This sauce is so easy and tastes SO much better than store-bought. It’s the perfect accompaniment:
- 1 cup mayonnaise: The creamy base.
- 1½ tablespoons sweet pickle relish: For that classic sweetness and texture.
- 1 teaspoon Dijon mustard: Another little kick of flavor.
- 1 tablespoon minced red onion: Adds a nice, sharp bite.
- 1-2 tablespoons lemon juice, to taste: Brightens everything up. Start with one and add more if you like!
- Salt and freshly ground black pepper, to taste: To really make those flavors pop.
How to Make It
Here’s where the magic happens! It’s really just a few simple steps:
- Whisk the wet ingredients: In a medium bowl, grab your whisk and combine the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and salt. Give it a good whisk until everything is nice and smooth.
- Add the aromatics: Now, stir in that finely diced celery and the fresh parsley. They’ll add a lovely bit of texture and brightness to the mix.
- Gently fold in the crab: This is important! Add your beautiful lump crab meat to the bowl. Use a spatula and gently fold everything together. We want to keep those lovely lumps of crab intact as much as possible. Treat it like it’s precious, because it is!
- Incorporate the panko: Sprinkle in the panko breadcrumbs and gently mix until everything is just combined. Don’t overmix here; we’re not making a paste, just helping to bind it.
- Form the patties: Lightly wet your hands to prevent sticking, and then gently shape the crab mixture into 4-6 nice patties. They don’t need to be perfectly uniform; rustic is charming!
- Heat the skillet: Get a large skillet over medium-high heat and add just a thin layer of your vegetable or canola oil. You want enough to get a nice golden-brown crust.
- Cook those beauties: Carefully place your crab cakes into the hot skillet. Cook them for about 3-4 minutes per side, until they’re beautifully golden brown and heated all the way through.
- Whip up the tartar sauce: While the crab cakes are sizzling away, let’s make that quick tartar sauce. In a small bowl, combine the mayonnaise, sweet pickle relish, Dijon mustard, minced red onion, and lemon juice. Stir it all up, taste it, and season with salt and pepper until it’s just perfect for you.
- Serve and enjoy! Plate those gorgeous, golden crab cakes immediately. Dollop a generous amount of your fresh tartar sauce on top or serve it on the side. You’ve earned it!
Substitutions & Additions
Feeling a little creative? I love how versatile this recipe is!
- Crab Meat: If lump crab meat is hard to find or a bit pricey, you can certainly use backfin or claw crab meat. Just be even more gentle when mixing!
- Panko: Regular breadcrumbs will work in a pinch, but panko really gives that extra crisp factor I adore.
- Celery: Finely diced bell pepper (red or green) can be a nice substitute if you don’t have celery on hand.
- Add-ins: Feeling adventurous? A pinch of cayenne pepper can add a little heat, or a tablespoon of finely chopped chives can add another layer of fresh flavor.
- Serving: While fantastic on their own, serve these with a fresh lemon wedge or a side of coleslaw for a complete meal.
Tips for Success
A few little tricks to make your crab cakes absolutely perfect:
- Don’t overmix: This is key to keeping those delicate lumps of crab meat intact.
- Gentle handling: Treat the crab mixture with care when forming the patties.
- Don’t overcrowd the pan: Cook in batches if necessary to ensure each crab cake gets a good sear and doesn’t steam.
- Prep ahead: You can mix the crab cake mixture (before forming patties) a few hours in advance and keep it chilled in the refrigerator. You can also make the tartar sauce a day ahead – the flavors will meld even more!
- Hot oil: Make sure your oil is hot before adding the crab cakes. This helps create that beautiful, crispy crust right away.
How to Store It
These Maryland crab cakes are truly best enjoyed fresh off the skillet. However, if you happen to have any leftovers:
- Refrigeration: Store cooked crab cakes in an airtight container in the refrigerator for up to 2 days. The texture will be best if reheated gently.
- Reheating: To reheat, a quick pan-fry in a little oil or a bake in a moderate oven (around 350°F or 175°C) for about 5-8 minutes will help revive their crispiness. Avoid the microwave if you can, as it can make them soggy.
- Tartar Sauce: The tartar sauce will keep in an airtight container in the refrigerator for up to a week.
FAQs
Are these true Maryland crab cakes?
Yes! These are inspired by the classic Maryland style, focusing on fresh crab meat and minimal filler, seasoned with the iconic Old Bay. They’re a delicious taste of the region!
Can I make these ahead of time?
You can prepare the crab cake mixture and store it covered in the refrigerator for a few hours before cooking. The tartar sauce can be made a day in advance. Cooking them fresh is always recommended for the best texture!
What’s the best way to serve them?
They’re fantastic served hot with a generous dollop of the quick tartar sauce, a squeeze of fresh lemon, and perhaps a side of roasted asparagus or a fresh salad. They also make a wonderful sandwich filling!
Can I bake these instead of pan-frying?
While pan-frying gives them that signature golden crust, you can bake them! Place the formed patties on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 12-15 minutes, flipping halfway through, until golden brown.
Maryland Crab Cakes
Equipment
- Medium bowl
- Whisk
- Spatula
- Large skillet
- Small bowl
- Baking Sheet optional for baking
- Parchment paper optional for baking
Ingredients
Crab Cakes
- 2 large eggs
- 2.5 tablespoons mayonnaise
- 1.5 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 0.25 teaspoon salt
- 0.25 cup celery finely diced
- 2 tablespoons fresh parsley finely chopped
- 1 pound lump crab meat good quality
- 0.5 cup panko
- Vegetable or canola oil for cooking
Quick Tartar Sauce
- 1 cup mayonnaise
- 1.5 tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon red onion minced
- 1 tablespoon lemon juice to taste
- Salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and salt until smooth.
- Stir in the finely diced celery and fresh parsley.
- Gently fold in the lump crab meat, being careful to keep the lumps intact.
- Gently mix in the panko breadcrumbs until just combined.
- Lightly wet your hands and shape the mixture into 4-6 patties.
- Heat a thin layer of vegetable or canola oil in a large skillet over medium-high heat.
- Carefully place the crab cakes in the hot skillet and cook for 3-4 minutes per side, until golden brown and heated through.
- While crab cakes are cooking, combine mayonnaise, sweet pickle relish, Dijon mustard, minced red onion, and lemon juice in a small bowl. Stir and season with salt and pepper to taste.
- Serve crab cakes immediately with tartar sauce.