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+ servings
5 from 1 vote
crab cakes with sauce
Maryland Crab Cakes
Prep Time
15 mins
Cook Time
10 mins
Refrigerate
1 hr
Total Time
25 mins
 

These maryland crab cakes are packed with flavor and delicious lump crab meat.

Course: Appetizer
Cuisine: American
Keyword: crab cake recipe, crab cakes, maryland crab cake
Servings: 4 crab cakes
Author: Tania
Ingredients
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon Kosher salt
  • A pinch of ground black pepper
  • 2 tablespoons finely chopped fresh parsley
  • 8 oz lump crab meat
  • 1/2 cup panko bread crumbs
  • Olive oil for cooking
Crab Cake Tartar Sauce
  • 1/4 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1/2 tespoons ½ teaspoons Dijon mustard
  • 1/2 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley
  • Kosher salt and freshly ground black pepper
Instructions
  1. Combine egg, mayonnaise, dijon mustard, Worcestershire sauce, Old Bay Seasoning, salt, pepper, and parsley in bowl. Mix well.

  2. Add the crab meat and the panko bread crumbs. Fold in gently with a rubber spatula.

  3. Divide the mixture in 4, and form 4 patties about 1 inch thick. Place on a large plate, cover with plastic, and refrigerate for at least 1 hour to help them set.

  4. Once the crab cakes have refrigerated, heat 2 tablespoons oil on a large non-stick skillet to medium heat. Cook each crab cake for about 3-5 minutes per side, until golden brown. Serve with tartar sauce and lemon wedges. If you want to make it a meal, just add a side salad!

  5. Tartar sauce: combine all sauce ingredients in a bowl and mix well until smooth and even.