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Maryland Crab Cakes with Quick Tarter Sauce

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For the Crab Cakes

  • 2 eggs large
  • 2 1/2 tbsp mayonnaise
  • 1 1/2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/4 tsp salt
  • 1/4 cup celery finely diced-from 1 stalk
  • 2 tbsp fresh parsley finely chopped
  • 1 pound lump crab meat (see note below)
  • 1/2 cup panko breadcrumbs
  • vegetable or canola oil for cooking

For the Tartar Sauce

  • 1 cup mayonnaise
  • 1 1/2 tbsp sweet pickle relish
  • 1 tsp Dijon mustard
  • 1 tbsp red onion minced
  • 1-2 tbsp lemon juice to taste
  • salt and freshly ground pepper to taste


For the Crab Cakes

  • Combine the eggs, mayonnaise, 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; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. 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.
  • Preheat a large nonstick pan over medium heat and coat with 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 the crab cakes warm with the tartar sauce.
  • For the Tartar Sauce
  • In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.


  1. Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
  2. 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.

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