Oh, you are going to LOVE these Maryland Crab Cakes with Quick Tartar Sauce! Seriously, they’re my go-to when I want something that tastes like a real treat but doesn’t take all day. Growing up, we’d always try to get down to the Eastern Shore, and nothing beat a perfectly seasoned, fresh-from-the-skillet crab cake. This recipe just brings me right back there! The secret is keeping it simple and using the best crab you can find. And that tartar sauce? It’s so easy, you’ll never buy it again!
Why You’ll Love These Maryland Crab Cakes with Quick Tartar Sauce
Honestly, what’s not to love? These crab cakes are:
- Super Speedy: Seriously, you can whip these up in under 30 minutes from start to finish. Perfect for a weeknight dinner!
- Packed with Flavor: That classic Maryland taste comes through with Old Bay and, of course, plenty of fresh crab.
- So Easy: No fancy techniques needed here, just good ingredients and a little gentle mixing.
- Perfectly Paired: The quick tartar sauce is the ideal zesty companion.
Simple Ingredients for Perfect Maryland Crab Cakes with Quick Tartar Sauce
The beauty of these crab cakes is that you don’t need a ton of stuff, and what you do need is pretty standard. You’ll want 1 pound of jumbo lump crab meat, and please, take a minute to pick through it for any stray shell bits – trust me, it’s worth it. Then, grab 1/4 cup of mayonnaise and 1 large egg, just lightly beaten. A little kick comes from 1 tablespoon of Dijon mustard and a dash of 1 teaspoon of Worcestershire sauce. Of course, no Maryland crab cake is complete without 1/2 teaspoon of Old Bay seasoning, plus 1/4 teaspoon of salt and 1/8 teaspoon of black pepper to round it out. For that lovely binder and a little crisp, we’ll use 1/4 cup of panko breadcrumbs. And to get that gorgeous golden crust, you’ll need 2 tablespoons of unsalted butter for the skillet.
Crafting the Quick Tartar Sauce
This tartar sauce is ridiculously easy! It’s just a few simple ingredients – mayo, chopped pickles, capers, and a squeeze of lemon – that come together in seconds. It’s so fresh and bright, it really makes the crab cakes sing!
How to Prepare Maryland Crab Cakes with Quick Tartar Sauce
Alright, let’s get these amazing crab cakes made! It’s really not complicated at all, just a few easy steps. First thing you want to do is get a medium bowl ready for your crab cake mix. Then, in a separate, smaller bowl, we’re going to whip up that super simple tartar sauce. It’s so quick, you can honestly do it while the crab cakes are cooking, but I like to have it ready to go.
Preparing the Crab Cake Mixture
First things first, gently pick through that beautiful crab meat. You don’t want anyone biting into a stray shell, right? So just a light touch with your fingers will do. Then, grab a medium bowl and combine your mayonnaise, that lightly beaten egg, Dijon mustard, Worcestershire sauce, Old Bay, salt, and pepper. Give it a good stir until it’s all nicely blended. Now, here’s the key: gently fold in the crab meat and the panko breadcrumbs. Seriously, be gentle! We want those lovely lumps of crab to stay as intact as possible. Don’t overmix, just enough so everything is combined.
Forming and Cooking the Maryland Crab Cakes
Once your mixture is ready, it’s time to form those patties. I usually just divide the mixture into four equal portions and gently shape them into nice, uniform cakes. Try not to pack them down too much; we want them to be tender. Now, get a large skillet and melt your butter over medium-high heat. You want that butter to be nice and hot, but not burning. Carefully lay your crab cakes into the skillet – don’t crowd the pan, cook them in batches if you need to. Let them cook for about 4 to 5 minutes on the first side, until they’re beautifully golden brown and crispy. Then, flip them over gently and cook for another 4 to 5 minutes on the other side. You’ll know they’re done when they’re heated all the way through and have that gorgeous crust.
Assembling the Quick Tartar Sauce
While those crab cakes are sizzling away, let’s finish up that tartar sauce. In a small bowl, combine the 1/4 cup of mayonnaise with 1 tablespoon of finely chopped dill pickles – I love the crunch they add! Then, stir in 1 teaspoon of drained capers for a little briny kick, and about 1/2 teaspoon of fresh lemon juice. A tiny pinch of black pepper is all it needs. Just give it a good stir until everything is mixed together. Taste it and see if you want a little more pickle or lemon; it’s totally up to you!
Tips for the Best Maryland Crab Cakes with Quick Tartar Sauce
Okay, so for the absolute best crab cakes, you really, really want to use fresh jumbo lump crab meat. It makes such a difference in texture and flavor – those big, beautiful lumps are what make a crab cake truly special. If you can’t find jumbo lump, regular lump crab meat is fine, but try to avoid claw meat if you can. Now, if pan-frying isn’t your jam, or you want to cut down on the oil, you can totally bake these! Just pop them into a preheated oven at 400°F (200°C) for about 12 to 15 minutes, until they’re golden brown and heated through. And don’t be afraid to play around with that tartar sauce; add more pickles, less capers, a different herb – make it your own!
Ingredient Notes and Substitutions for Maryland Crab Cakes
Seriously, the crab meat is king here. Jumbo lump crab meat has a firmer texture and a sweeter flavor, which is exactly what you want in a classic Maryland crab cake. If you absolutely can’t find it, regular lump crab meat is the next best thing. For the breadcrumbs, panko gives you that lovely crispiness, but you could also use regular fine breadcrumbs if that’s what you have on hand. As for the seasoning, Old Bay is pretty essential for that authentic Maryland flavor, but if you’re in a pinch, a good seafood seasoning blend could work in a pinch, though it won’t be quite the same!
Serving Suggestions for Your Maryland Crab Cakes
These amazing Maryland Crab Cakes are fantastic on their own with that quick tartar sauce, but they also pair beautifully with a simple side salad, some crispy coleslaw, or even some roasted asparagus. A classic wedge salad or some corn on the cob would be perfect too. Whatever you choose, it’s going to be a delicious meal!
Storing and Reheating Your Delicious Maryland Crab Cakes
Got leftovers? Lucky you! Once your crab cakes have cooled down completely, store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to reheat, the best way to keep that lovely texture is to gently warm them in a skillet over medium-low heat with a tiny bit of butter or oil, just until they’re heated through. You can also pop them on a baking sheet in a 350°F oven for about 5-8 minutes. Avoid the microwave if you can – it can make them a bit soggy!
Nutritional Estimates for Maryland Crab Cakes with Quick Tartar Sauce
Now, keep in mind these are just estimates, but a serving of these delicious Maryland Crab Cakes with Quick Tartar Sauce usually comes in around 350 calories. You’re looking at roughly 25g of fat, about 20g of protein, and around 15g of carbohydrates. It’s all about that fresh crab and a little bit of goodness!
Frequently Asked Questions about Maryland Crab Cakes with Quick Tartar Sauce
Q: What’s the absolute best crab meat to use for Maryland Crab Cakes?
For the most authentic and delicious experience, always go for jumbo lump crab meat. It’s got that beautiful texture and sweet flavor that really makes these Maryland Crab Cakes shine. If you can’t find jumbo lump, regular lump crab meat is the next best thing!
Q: Can I really make these crab cakes without frying them?
Absolutely! If you’re looking for an alternative to pan-frying, baking is a fantastic option. Just pop them onto a baking sheet in a preheated oven at 400°F (200°C) for about 12-15 minutes. They’ll get nice and golden brown, and still taste amazing!
Q: Is this an easy seafood recipe for beginners?
Yes, definitely! This is a super easy seafood recipe. The steps are straightforward, and the ingredients are simple. Plus, the quick tartar sauce recipe is practically foolproof. You’ll feel like a pro!
Q: How much tartar sauce should I expect to get from this recipe?
The recipe makes about 1/4 cup of tartar sauce, which is usually enough for about 4 servings, giving you a nice dollop for each crab cake. You can easily double the tartar sauce ingredients if you’re like me and love a little extra!
Maryland Crab Cakes: 30 Min Miracle with Easy Tartar
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Classic Maryland crab cakes with a simple, zesty tartar sauce.
Ingredients
- 1 pound jumbo lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter
Instructions
- Gently pick over crab meat to remove any shell fragments.
- In a medium bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, salt, and pepper. Mix well.
- Gently fold in the crab meat and panko breadcrumbs until just combined. Do not overmix.
- Form the mixture into 4 equal-sized patties.
- Heat butter in a large skillet over medium-high heat.
- Carefully place crab cakes in the skillet and cook for 4-5 minutes per side, until golden brown and heated through.
- For the tartar sauce: Combine 1/4 cup mayonnaise, 1 tablespoon finely chopped dill pickles, 1 teaspoon capers (drained), 1/2 teaspoon lemon juice, and a pinch of black pepper. Stir to combine.
Notes
- For best results, use fresh jumbo lump crab meat.
- You can bake the crab cakes at 400°F (200°C) for 12-15 minutes if you prefer not to pan-fry.
- Adjust tartar sauce ingredients to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake with 1 tablespoon tartar sauce
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg
Keywords: crab cakes, Maryland, seafood, tartar sauce, quick, easy