Oh, Maryland crab cakes! Just saying the words brings back memories of summer days by the bay, with the smell of salt air and the promise of something truly delicious. These aren’t just any crab cakes; they’re the real deal, a taste of the Chesapeake that’s surprisingly easy to whip up right in your own kitchen. My family has been making them for years, and the key is always getting good quality crab meat and keeping the additions simple so that sweet crab flavor really shines. This recipe, paired with a super speedy tartar sauce, is my go-to for a taste of home, no matter where I am.
Why You’ll Love These Maryland Crab Cakes with Quick Tartar Sauce
Honestly, what’s not to love? These crab cakes are:
- Super Quick: You can go from ingredients to golden-brown perfection in under 30 minutes. Perfect for a weeknight treat!
- Authentically Delicious: They taste just like the real deal from Maryland, with that sweet crab flavor front and center.
- Perfectly Paired: The creamy, tangy quick tartar sauce is the ideal companion, cutting through the richness beautifully.
- Made with Simple Stuff: No fancy ingredients here, just good, honest food that tastes amazing.
Gathering Your Maryland Crab Cakes with Quick Tartar Sauce Ingredients
Alright, let’s get everything ready for these amazing Maryland crab cakes and that quick tartar sauce. You’ll want to start with the best ingredients you can find, especially for the crab meat. Here’s what you’ll need:
For the crab cakes, grab 1 pound of lump crab meat. Make sure it’s picked over really well for any little shell bits – nobody wants a surprise crunch! You’ll also need 1/2 cup of mayonnaise, 1 large egg that’s been lightly beaten, and 2 tablespoons of Dijon mustard. Don’t forget 1 tablespoon of Worcestershire sauce, 1/2 teaspoon of Old Bay seasoning (it’s a must for that classic Maryland flavor!), and 1/4 teaspoon of black pepper. For the binder and coating, get 1/4 cup of panko breadcrumbs plus a little extra for coating. And you’ll need about 2 tablespoons of vegetable oil for frying them up.
Now for the super-easy tartar sauce: you’ll need 1/2 cup of mayonnaise, 2 tablespoons of sweet pickle relish, 1 tablespoon of chopped fresh parsley, 1 teaspoon of lemon juice, and 1/2 teaspoon of Dijon mustard. A pinch of salt and pepper to taste finishes it off.
Ingredient Notes and Potential Substitutions for Maryland Crab Cakes
So, about those ingredients. The lump crab meat is really the star here. It gives you those lovely chunks that make a crab cake feel authentic. If you absolutely can’t find lump, backfin is okay, but try to avoid the claw meat if you can – it’s a bit too strong in flavor for this recipe. If you’re out of panko breadcrumbs, regular fine breadcrumbs will work in a pinch, but panko gives you that extra crispy coating that’s just divine. For mayo, any good quality full-fat mayonnaise will do the trick. And if you’ve never used Old Bay seasoning, trust me, it’s what gives these their signature Maryland zing! It’s a blend of celery salt, paprika, pepper, and other spices. You can find it in most grocery stores.
How to Prepare Maryland Crab Cakes with Quick Tartar Sauce
Okay, let’s get these delicious crab cakes and that super-easy tartar sauce made! It’s really straightforward, I promise. First things first, let’s get the crab cakes ready. In a medium bowl, gently combine that beautiful lump crab meat with the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay, and black pepper. The trick here is to be gentle! You don’t want to break up those lovely chunks of crab too much. Just fold everything together until it’s just combined. Then, carefully fold in the 1/4 cup of panko breadcrumbs. Again, gentle is key!
Next, you’ll want to form the mixture into patties. I usually get about 4 to 6 good-sized crab cakes out of this amount. Just scoop some mixture and shape it lightly with your hands. Now, take a little extra panko breadcrumbs on a plate and lightly coat each crab cake. This gives them that gorgeous golden crust when they cook. Once they’re all prepped, you can pop them in the fridge for maybe 10 minutes if you have time, just to help them firm up a bit, but it’s not a deal-breaker if you’re short on time.
Crafting the Perfect Quick Tartar Sauce
While those crab cakes are chilling or as you’re getting your pan ready, whip up the tartar sauce. It’s ridiculously easy – just dump the 1/2 cup of mayonnaise, sweet pickle relish, chopped parsley, lemon juice, and that little bit of Dijon mustard into a small bowl. Give it a good whisk until everything is nicely blended. Taste it and add a pinch of salt and pepper if you think it needs it. That’s it! You can totally make this ahead of time and keep it in the fridge; it’s even better when the flavors have a chance to meld.
Pan-Frying Maryland Crab Cakes to Golden Perfection
Now for the cooking! Get a large skillet over medium-high heat and add your vegetable oil. You want the oil to be hot but not smoking – a little shimmer is good. Carefully place your breadcrumb-coated crab cakes into the hot oil. Don’t crowd the pan; cook them in batches if you need to. Let them cook for about 3 to 4 minutes on the first side. You’re looking for a beautiful golden-brown crust. Then, gently flip them over and cook for another 3 to 4 minutes on the other side. They should be heated through and that crust should be nice and crispy. You’ll know they’re done when they feel slightly firm to the touch.
Tips for Success with Maryland Crab Cakes
Alright, so you want those crab cakes to be absolutely perfect? My biggest tip is to be super gentle when you’re mixing everything. Overworking the crab meat will make them tough, and nobody wants that! Treat those lumps like delicate treasures. If you have a few extra minutes, chilling the formed crab cakes for about 10 minutes before cooking really helps them hold their shape and also gives you a better crust. And speaking of crust, make sure that oil in the pan is nice and hot – not smoking, but definitely shimmering. That’s what gives you that beautiful golden-brown exterior that’s just so satisfying.
Serving and Enjoying Your Maryland Crab Cakes with Quick Tartar Sauce
These beautiful Maryland crab cakes are fantastic served piping hot, right out of the pan. They’re wonderful just on their own with a generous dollop of that quick tartar sauce, but I love pairing them with a simple side salad – maybe some mixed greens with a light vinaigrette. Corn on the cob in the summer is also a winner, or some nicely roasted asparagus. For presentation, I like to place a couple of crab cakes on the plate and then spoon that creamy tartar sauce right on top or serve it in a little ramekin on the side. So simple, so delicious!
Storing and Reheating Leftover Maryland Crab Cakes
Got leftovers? Lucky you! Store any leftover crab cakes in an airtight container in the fridge for up to 2-3 days. The tartar sauce will also keep in the fridge for about a week. When you’re ready to reheat the crab cakes, the best way to keep that crust nice and crispy is in the oven. Pop them on a baking sheet at around 350°F (175°C) for about 8-10 minutes, or until they’re heated through. You can also do them in a skillet over medium heat, but be gentle when flipping!
Frequently Asked Questions About Maryland Crab Cakes
Can I bake these instead of frying them? Absolutely! If you’re not a fan of frying, you can totally bake these. Just pop them on a baking sheet lined with parchment paper and bake them in a preheated oven at 400°F (200°C) for about 15 to 20 minutes. They won’t get quite as crispy on the outside as fried ones, but they’ll still be delicious!)
How do I know if my crab meat is fresh? Fresh crab meat should smell sweet and briny, like the ocean, not fishy or sour. It should also be moist and plump, not dry or mushy. If you’re buying it from a seafood counter, don’t be afraid to give it a little sniff!
What can I serve with these Maryland crab cakes? Oh, so many things! Besides the quick tartar sauce, they’re fantastic with a simple side salad, some roasted vegetables like asparagus or broccoli, or even some corn on the cob. Some folks love them with fries or a baked potato too!
Can I make the tartar sauce ahead of time? Yes, you definitely can! The quick tartar sauce is actually even better if you make it a few hours or even a day ahead. Just mix all the ingredients together and keep it covered in the refrigerator. The flavors really get a chance to meld together nicely.
Nutritional Information
Just a heads-up, the nutritional info for these Maryland crab cakes is an estimate, since it depends on the exact ingredients you use and how they’re prepared. But generally, one serving (that’s one crab cake with a tablespoon of the quick tartar sauce) will come in around 350 calories. You’re looking at about 25g of fat, 18g of protein, and 15g of carbs. It’s a good idea to check your specific ingredients for the most accurate numbers!
Print
Amazing Maryland Crab Cakes 4 Pcs
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
Classic Maryland crab cakes paired with a simple and quick tartar sauce.
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1/4 cup panko breadcrumbs, plus more for coating
- 2 tablespoons vegetable oil, for frying
- For the Tartar Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a medium bowl, gently combine lump crab meat, 1/2 cup mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and black pepper.
- Fold in 1/4 cup panko breadcrumbs. Do not overmix.
- Form the crab mixture into 4-6 patties.
- Lightly coat each patty with additional panko breadcrumbs.
- In a large skillet, heat vegetable oil over medium-high heat.
- Carefully place crab cakes in the hot oil and cook for 3-4 minutes per side, until golden brown and heated through.
- While crab cakes are cooking, prepare the tartar sauce: In a small bowl, whisk together 1/2 cup mayonnaise, sweet pickle relish, chopped parsley, lemon juice, and 1/2 teaspoon Dijon mustard. Season with salt and pepper to taste.
- Serve crab cakes immediately with the tartar sauce.
Notes
- For best results, do not overwork the crab meat when mixing.
- You can bake the crab cakes at 400°F (200°C) for 15-20 minutes if you prefer not to fry them.
- The tartar sauce can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake with 1 tbsp tartar sauce
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
Keywords: crab cakes, Maryland crab cakes, seafood recipe, tartar sauce, quick recipe