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