Fresh lump crab meat authentically crafted into perfect little cakes.
Crab cakes are a rooted tradition in Old Bay Maryland, and one that if you're not currently devoted to, you surely will after taking just one bite. They are insanely easy to make, which just a few basic ingredients. Grab some crab meat from your local Whole Foods, and you will have a rich, coastal entree that will quickly become a family favorite!
Best-Ever Maryland Crab Cakes
PrepTime: 30 minutes
Cook Time: 25 minutes
Servings: 24 tacos
INGREDIENTS
For the crab cakes:
2 large eggs
2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko
canola oil, for cooking
For the tartar sauce:
1 cup mayonnaise, best quality such as Hellmann's or Duke's
1-1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
DIRECTIONS
For the crab cakes:
1. Line a baking sheet with aluminum foil for easy clean-up.
2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
3. 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.
4. 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.
5. Preheat a large nonstick pan to medium heat and coat with canola 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 immediately with tartar sauce or a squeeze of lemon.
For the tartar sauce:
6. Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
*Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
***This recipe is owned by onceuponachef.com. For the original recipe, click here.
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