Description
Classic Maryland crab cakes with a simple, quick tartar sauce.
Ingredients
Scale
- 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