Oh, Maryland crab cakes! Just saying the name brings back memories of salty air, the sound of waves, and, of course, the most incredible seafood you can imagine. Growing up, there was nothing quite like a perfectly made crab cake, and this recipe? It’s my absolute go-to for capturing that authentic Chesapeake Bay flavor right in my own kitchen. Forget those fancy, complicated versions; this is the real deal, made with simple ingredients that let the sweet crab meat shine.
And the best part? We’re pairing them with a super quick, easy tartar sauce that’s miles better than anything from a jar. Seriously, it takes like, two minutes to whip up and makes all the difference. These aren’t just crab cakes; they’re a little piece of Maryland history on a plate, made with love and ready in a flash. Trust me, you’re going to love these Maryland crab cakes with quick tartar sauce!
Why You’ll Love These Maryland Crab Cakes with Quick Tartar Sauce
Honestly, these crab cakes are a game-changer for so many reasons:
- Super Quick Prep: We’re talking about a delicious meal that comes together in about 15 minutes of prep time. Perfect for those weeknights when you want something special without a fuss.
- Authentic Maryland Flavor: We’re talking real crab meat, a hint of Old Bay, and that classic taste that just screams Chesapeake Bay.
- Simple, Real Ingredients: No weird stuff here! Just good quality crab, a few pantry staples, and fresh dill for the sauce.
- Homemade Tartar Sauce: Forget the stuff in the jar. This quick version is so fresh and zesty, it’ll make your crab cakes sing!
Essential Ingredients for Authentic Maryland Crab Cakes with Quick Tartar Sauce
Okay, let’s talk ingredients! This is where the magic really starts for our Maryland crab cakes. You want the best, and luckily, it’s pretty straightforward. First up, the star of the show: 1 lb of lump crab meat, and make sure you’ve picked it over really well for any stray shells. Seriously, take a minute to do this, your teeth will thank you! Then we’ve got the binder: 1/2 cup of good quality mayonnaise – don’t skimp here! An egg is next, just 1 large egg, lightly beaten, to help hold everything together. For that classic flavor, we need 2 tablespoons of Dijon mustard and a splash of 1 tablespoon of Worcestershire sauce. Don’t forget the essential Maryland spice: 1/2 teaspoon of Old Bay seasoning. A little bit of 1/4 teaspoon salt and 1/4 teaspoon black pepper finishes off the crab cake mix. For the coating and binding, we’ll use 1/2 cup of panko breadcrumbs, divided, and for cooking, 2 tablespoons of butter.
Now, for that super speedy tartar sauce that’s going to blow your mind: take another 1/2 cup of mayonnaise, mix it with 2 tablespoons of sweet pickle relish, a generous 1 tablespoon of chopped fresh dill – trust me on the fresh dill! Add 1 teaspoon of lemon juice for brightness, plus 1/4 teaspoon salt and 1/4 teaspoon black pepper. That’s it! So simple, right?
Ingredient Notes and Substitutions for Maryland Crab Cakes
When it comes to crab cakes, the crab meat itself is king. That’s why we really want lump crab meat. It gives you those lovely chunks of sweet crab that make each bite a real treat. If you can’t find lump, backfin is okay, but try to avoid claw meat if you can – it’s a bit more shredded and doesn’t give you that same texture.
Old Bay seasoning is pretty iconic for Maryland crab cakes, and it’s hard to replicate perfectly. But if you absolutely can’t find it, a mix of paprika, celery salt, black pepper, and a tiny pinch of cayenne can get you close. For the breadcrumbs, panko gives you that lovely crispiness, but if you don’t have it, regular fine breadcrumbs will work in a pinch. Just know the texture will be a little softer. And for the tartar sauce, fresh dill really does make a difference! It adds this bright, clean flavor that dried dill just can’t match. If you must, use about a teaspoon of dried dill, but fresh is definitely the way to go for that authentic zing.
Step-by-Step Guide to Making Maryland Crab Cakes with Quick Tartar Sauce
Alright, let’s get these amazing Maryland crab cakes with quick tartar sauce made! It’s really not complicated, I promise. First things first, grab a medium-sized bowl. We’re going to gently combine all our crab cake ingredients: the beautiful lump crab meat, that half cup of mayo, the lightly beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. When I say gently, I mean it! You don’t want to mash up those lovely lumps of crab. Just fold everything together until it’s *just* combined.
Now, sprinkle in about a quarter cup of those panko breadcrumbs and give it another super gentle mix. This is our binder, and we just want it to hold everything together. Next, it’s time to shape these beauties. I usually get about 4 to 6 crab cakes out of this batch, depending on how big you like them. Just scoop some of the mixture and form it into a patty. Don’t pack them too tightly, or they can get dense.
Once they’re shaped, grab a plate and put the remaining quarter cup of panko breadcrumbs on it. Lightly coat each crab cake, pressing gently so the crumbs stick. This is going to give us that gorgeous golden crust when we cook them.
While our crab cakes are chilling for a sec, let’s make that tartar sauce. It’s ridiculously easy. In a small bowl, just whisk together the other half cup of mayonnaise, the sweet pickle relish, that fresh dill (yum!), lemon juice, salt, and pepper. Give it a good stir until it’s all blended. You can totally make this ahead of time and pop it in the fridge; it’s even better when the flavors meld a bit!
Now for the cooking! Heat about 2 tablespoons of butter in a large skillet over medium heat. You want it hot enough to sizzle but not so hot that it burns right away. Carefully place your crab cakes in the skillet, making sure not to crowd the pan. Cook them for about 4 to 5 minutes on the first side, until you get a lovely golden-brown crust. Then, flip them over and cook for another 4 to 5 minutes on the other side. You want them heated all the way through and that crust nice and crisp. And that’s it! Serve them up hot with that amazing quick tartar sauce.
Tips for Perfect Maryland Crab Cakes
Seriously, the biggest tip I can give you is to be gentle when you’re mixing the crab cake ingredients. Overmixing is the enemy here; it breaks up those beautiful lumps of crab and can make your cakes mushy. We want texture! Also, don’t rush the cooking. Let them get that gorgeous golden-brown color on both sides; that’s where a lot of the flavor comes from. If pan-frying isn’t your jam, or you’re trying to be a little healthier, you can totally bake these! Just pop them on a baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until they’re golden.
Equipment Needed for Maryland Crab Cakes
To whip up these delicious Maryland crab cakes with quick tartar sauce, you won’t need much! Just a couple of mixing bowls, one medium and one small, will do the trick. You’ll also want a plate for coating the crab cakes with breadcrumbs, a good-sized skillet for pan-searing them to golden perfection, and maybe a whisk or fork for mixing up that easy tartar sauce. That’s really it!
Serving Suggestions for Your Maryland Crab Cakes
These Maryland crab cakes are practically a meal on their own, but they love to be paired with some classic sides. A creamy, crunchy coleslaw is always a winner, or you can go for sweet corn on the cob, especially when it’s in season. A simple green salad with a light vinaigrette is also fantastic if you want something a bit lighter. And of course, you can’t go wrong with some crispy fries or some seasoned roasted potatoes!
Storing and Reheating Maryland Crab Cakes
Got leftovers? Lucky you! You can store leftover Maryland crab cakes in an airtight container in the fridge for up to 2 days. When you’re ready to reheat them, skip the microwave if you can! The best way is to gently warm them in a skillet over medium-low heat for a few minutes per side, or pop them in a toaster oven or regular oven at around 350°F (175°C) for about 5-10 minutes until heated through. This helps to keep that lovely crispiness we worked so hard for!
Frequently Asked Questions about Maryland Crab Cakes with Quick Tartar Sauce
Got some questions buzzing around about these amazing Maryland crab cakes with quick tartar sauce? I’ve got you covered!
Can I make the crab cakes ahead of time? You sure can! You can mix up the crab cake mixture and shape them a few hours ahead of cooking. Just cover them loosely with plastic wrap and pop them in the fridge. It might even help them hold together better when you cook them! For the tartar sauce, definitely make it ahead – it’s even better after the flavors have a chance to mingle in the fridge for a bit.
What’s the best way to cook crab cakes if I don’t want to pan-fry? Great question! As I mentioned, baking is a fantastic alternative. Just place them on a baking sheet and bake at 400°F (200°C) for about 15-20 minutes. You’ll want to flip them halfway through so they get nice and golden on both sides. You could also try broiling them for a few minutes per side, but watch them super closely so they don’t burn!
How long does the tartar sauce last in the refrigerator? Because it’s made with mayo and has lemon juice and relish, it’ll keep nicely in an airtight container in the fridge for about 3 to 4 days. It’s always best to use it sooner rather than later for the freshest flavor, though!
Nutritional Information Estimate for Maryland Crab Cakes with Quick Tartar Sauce
Just a heads-up, these nutritional numbers are estimated and can totally change depending on the brands you use and exactly how big you make your crab cakes. But generally speaking, one crab cake with about 2 tablespoons of our quick tartar sauce is around 350 calories. You’re looking at about 25g of fat, with 18g of protein, and roughly 15g of carbohydrates. We’re estimating about 600mg of sodium and 5g of sugar per serving. Pretty good for something this delicious!
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Quick Maryland Crab Cakes 4 Ways Better
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
Classic Maryland crab cakes with a simple, quick tartar sauce.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs, divided
- 2 tablespoons butter
- For the Quick Tartar Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium bowl, gently combine crab meat, 1/2 cup mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, salt, and pepper.
- Add 1/4 cup panko breadcrumbs and mix gently until just combined.
- Shape the mixture into 4 to 6 crab cakes.
- Place the remaining 1/4 cup panko breadcrumbs on a plate and lightly coat each crab cake.
- In a small bowl, whisk together all ingredients for the Quick Tartar Sauce. Set aside.
- Heat butter in a large skillet over medium heat.
- Cook crab cakes for 4-5 minutes per side, until golden brown and heated through.
- Serve crab cakes with the Quick Tartar Sauce.
Notes
- For best results, do not overmix the crab cake mixture.
- You can bake the crab cakes at 400°F (200°C) for 15-20 minutes if preferred.
- The tartar sauce can be made ahead of time and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake with 2 tbsp sauce
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 120mg
Keywords: crab cakes, Maryland crab cakes, seafood, tartar sauce, quick recipe