Maryland Crab Cakes

Name: Maryland Crab Cakes
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 👁️ 33 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.