Maryland Crab Cakes

Name: Maryland Crab Cakes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 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 flat-leaf parsley; 1 lb lump crab meat ((see note below)); ½ cup panko; Vegetable or canola oil, (for cooking); 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 to 2 tablespoons lemon juice, (to taste, from 1 lemon); Salt and freshly ground black pepper, (to taste)

A Maryland favorite made easy—these crab cakes are packed with fresh lump crab meat and pan-fried to perfection.

⏱️ 40 min 🔪 Prep: 30 min 🔥 Cook: 10 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Once Upon a Chef

Ingredients

6 servings

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 flat-leaf parsley
1 lb lump crab meat ((see note below))
½ cup panko
Vegetable or canola oil, (for cooking)
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 to 2 tablespoons lemon juice, (to taste, from 1 lemon)
Salt and freshly ground black pepper, (to taste)

Steps

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.
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.

Nutrition Facts (per serving)

Macronutrients

Calories29915% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $0.01

Per Serving $0.00/serving

🏠 Save ~$0.02 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
eggs	2 large	-	-
mayonnaise	2.5 tablespoons	-	-
Dijon mustard	1.5 teaspoons	-	-
Worcestershire sauce	1 teaspoon	-	-
Old Bay seasoning	1 teaspoon	$1.56/kg	$0.01
salt	0.25 teaspoon	-	-
finely diced celery	0.25 cup	-	-
finely chopped fresh flat-leaf parsley	2 tablespoons	-	-
lump crab meat	1 lb	-	-
panko	0.5 cup	-	-
Vegetable or canola oil	-	-	-
mayonnaise	1 cup	-	-
sweet pickle relish	1.5 tablespoons	-	-
Dijon mustard	1 teaspoon	-	-
minced red onion	1 tablespoon	-	-
to 2 tablespoons lemon juice	1	-	-
Salt and freshly ground black pepper	-	-	-