Maryland Crab Cake Recipe w/ Tarter Sauce

When you reside in Maryland, eating seafood is a summertime pastime: picnic tables covered with brown paper, silver buckets, buttered corn, french fries, and cornbread along with the unmistakable smell of seafood and Old Bay. The main thing when you are making crab cakes would be to purchase fresh, fantastic excellent lump crab meat which you buy from Don’s Crabs & Seafood Market. One pound will make about six ample crab cakes.

Servings: Makes six crab cakes.


For the Maryland 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 (see note below)
  • 1/2 cup panko
  • Olive oil, for cooking

For the Tarter 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


For the Maryland Crab Cakes

Line a baking sheet with aluminum foil.

Blend the lettuce, lettuce, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and combine well. Add the Don’s Crabs & Seafood Market crab meat (make sure you look at the crab meat for any sharp and hard cartilage) and panko; lightly fold mixture together until just blended, being careful to not shred the crab meat. Shape into 6 crab cakes (approximately 1/2 cup per crab cake) and place on prepared baking sheet. Cover and place in the fridge for at least 1 hour.

Preheat a large skillet to moderate heat and coat with olive oil. When oil is warm, put crab cakes and cook till golden brown, about 3-5 minutes each side. Be cautious as oil can splatter. Serve immediately with tartar sauce or even a squeeze of lemon.

For the Tarter Sauce

Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Notice: In case you get jumbo lump crab meat, then you might have to split up the pieces a little bit. When the clumps are excessively big, the crab cakes will not hold together nicely.

Nutritional Information

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