Maryland Crab Cakes (With Tartar Sauce)
Created by DollyMama on June 11, 2015
- Servings: 6
- Prep Time: 20m
- Cook Time: 3-5m
- Recipe #19516
Ingredients
- 1 large egg
- 2 1/2 tablespoons mayonnaise (I like Hellman’s Real)
- 2 garlic cloves, minced
- 1 1/2 teaspoons Dijon mustard (I like Maille brand)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 cup finely diced celery (you’ll need one stalk)
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat
- 1/2 cup panko
- Canola oil, for pan-frying
- TARTAR SAUCE
- 1 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1 to 2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
How to Make
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Step 1: Line a baking sheet with aluminum foil.
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FOR THE CRAB CAKES
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Step 2: Combine the egg, mayonnaise, garlic, 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; gently fold mixture together until just combined, being careful not to shred the crab meat.
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Step 3: Shape into 6 crab cakes (about 1/2 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 2 hours.
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Step 4: Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
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FOR THE TARTAR SAUCE
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Step 5: Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
Nutritional Facts
- Serving Size: 1 (152.4 g)
- Calories 214.3
- Total Fat - 10.3 g
- Saturated Fat - 1.7 g
- Cholesterol - 91 mg
- Sodium - 900.1 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 0.4 g
- Sugars - 3.3 g
- Protein - 16.3 g
- Calcium - 60.8 mg
- Iron - 1.1 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.1 mg