Maryland Crab Cakes with Quick Tartar Sauce Recipe | Yummly

Maryland Crab Cakes with Quick Tartar Sauce

ONCE UPON A CHEF(57)
Beth Thompson: "Simple easy and delicious" Read More
18Ingredients
50Minutes
310Calories
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Ingredients

US|METRIC
  • 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 diced celery (finely, from one stalk)
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat (see note below)
  • 1/2 cup panko
  • vegetable oil (for cooking)
  • 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 red onion (minced)
  • 2 tablespoons lemon juice (to taste)
  • salt
  • freshly ground black pepper
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    NutritionView More

    310Calories
    Sodium35% DV840mg
    Fat32% DV21g
    Protein33% DV17g
    Carbs5% DV14g
    Fiber0% DV0g
    Calories310Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat3g15%
    Trans Fat0g
    Cholesterol140mg47%
    Sodium840mg35%
    Potassium320mg9%
    Protein17g33%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber0g0%
    Sugars4g8%
    Vitamin A8%
    Vitamin C10%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(57)

    Beth Thompson 4 days ago
    Simple easy and delicious
    Michael Bottoms 8 days ago
    Turned out great didn’t have panco so I improvised and toasted two slices of bread pulverized in my bullet. Crab cakes were good.
    The crab cakes were awesome! The recipe was easy to follow, I only made one change which was omitting the celery since I don’t like it. It was a hit with the family, they ate all of them!
    Paul Prade 12 days ago
    Best Crab Cakes! Very easy to make and not too bready. I used good store bought tartar and saved time.
    Jacki Runner 21 days ago
    Great looking crabcakes! I am also from Maryland I used your recipe and techniques, but omitted the celery. Your's is spot on to Maryland crabcakes, my family recipe is 3 generations old except for those 4 ingredients. Back then there was no panko breadcrumbs, we used saltines instead! I am so happy you used Old Bay instead if J.O.!
    Jacqueline Rice a month ago
    These were really good! Thank you so much for sharing.
    Pris a month ago
    Turned out great I added some of my own ingredients to make it my own but delish overall
    Ashley a month ago
    My whole family loved and devoured these crab cakes. So yummy!
    Danette Newman a month ago
    Very very good! May try to serve with a spicy remoulade next time.
    Barbara 2 months ago
    Made them smaller than the recipe called for and it worked out great for me.
    Alicia P. 2 months ago
    Love these! I make these all summer long! No modifications needed
    naundra t. 2 months ago
    The crab cakes were a little too big. Maybe one fourth cup size would be better. I didn't make the tarter sauce as I prefer Remoulade sauce.
    Tameka Young 3 months ago
    I love this recipe. I like how the star was the crab meat. Only modification I made was with the tartar sauce. Added lots of sriracha to give it some heat.
    Maiya 3 months ago
    The crab cakes turned out great! Me being extra I made crab cake fries with a sweet and spicy remoulade & some red peppers and it was great!
    Mina JO 4 months ago
    The taste was delicious the only modifications I made was I added shrimp 🍤
    temar temar 4 months ago
    It was great! The whole family loved them and it made a nice size portion for my family of 4!
    Barrows 5 months ago
    Great! Nice recipe! Delicious!
    Julie 5 months ago
    Great! Very good recipe for a quick delicious dinner.
    Aqila Augusta 9 months ago
    These were soooo good! Restaurant worthy
    Mark S. a year ago
    A half batch with slightly smaller resulting cakes was enjoyed by party of ten. Still good without the pickle relish ingredient (but topped with chipotle aioli sauce). Bulked up the volume with a bit more celery and got good results with less fat by baking them at 400° for about 15 minutes on each side. Also was able to skip the refrigeration step that way!
    Tanner W. a year ago
    How can you beat crabcakes? My fiance (who isn't a huge fan of seafood of any kind) requests these pretty often. Very good.
    Melanie C. a year ago
    Excellent! Have made these several times and did not modify.
    Craven a year ago
    Very tasty!!! We will make these again.
    Bree G. 2 years ago
    Served this to my family - all of us have lived in Maryland for at least 20 years. Everyone loved them!
    Sohna 2 years ago
    fantastic! followed the recipe exactly, and they were delicious. definitely making this again
    Monika Deliová 2 years ago
    These crab cakes were just amazing ❤️ with the sauce together it was boom! I made a salad from artichokes, cherry tomatoes, pickled white potatoes, and yellow beans, just to have it with something as a healthier version instead of the sauce, both options were so yummy. All family was so satisfied.
    Cory 2 years ago
    could have used more flavor. turn down the heat a little would have been good. my family loved them
    Arlene Bonner 2 years ago
    Great! First time I made crab cakes that did not fall apart. The secret is refrigerating for one hour before frying.
    markell g. 2 years ago
    It was my first time attempting lump crab cakes and I must say they came out great I have alway ate them in restaurants so I had a taste in mind to compare too awesome and easy.
    Ana C. 2 years ago
    Delicious but I struggled to keep them intact while cooking and flipping. But I’ll cook them again! If at first you don’t succeed...

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