Maryland Crab Cakes with Tartar Sauce
Savor the taste of the Chesapeake Bay with these authentic Maryland Crab Cakes paired with a zesty homemade tartar sauce. Made with sweet, tender lump crabmeat and perfectly seasoned with Old Bay, Dijon mustard, and fresh parsley, these crab cakes strike the perfect balance between flavor and texture. Lightly bound with panko breadcrumbs for a delicate crunch, these golden patties are pan-fried to crispy perfection. The accompanying tartar sauce, crafted with tangy dill pickles, capers, and a hint of fresh dill, adds a bright, creamy contrast. Ideal for an elegant appetizer or a satisfying main course, this recipe is quick to prepare and perfect for seafood lovers looking to recreate a classic coastal dish.
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Recipe Information
Ingredients
- 1 pound lump crabmeat
- 0.25 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 2 tablespoons parsley, chopped
- 0.5 cup panko breadcrumbs
- 3 tablespoons vegetable oil
- 0.5 cup mayonnaise (for tartar sauce)
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon capers, finely chopped
- 1 teaspoon lemon juice (for tartar sauce)
- 1 teaspoon fresh dill, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large mixing bowl, gently pick through the lump crabmeat to remove any shells, being careful not to break the crabmeat apart.
In a small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley until well combined.
Pour the wet mixture over the crabmeat. Gently fold to combine, ensuring the crabmeat stays in lumps.
Add the panko breadcrumbs and carefully fold again until just combined. Do not overmix.
Divide the mixture into 8 equal portions. Shape each portion into a patty about 1 inch thick. Place the crab cakes on a plate, cover, and refrigerate for at least 30 minutes to help them hold their shape.
While the crab cakes chill, prepare the tartar sauce. In a small bowl, mix together the mayonnaise, chopped dill pickles, capers, lemon juice, fresh dill, salt, and black pepper. Cover and chill until ready to serve.
Heat a large skillet over medium heat and add the vegetable oil. Once hot, add the crab cakes in batches, making sure not to overcrowd the pan.
Cook the crab cakes for 4-6 minutes on each side, or until golden brown and heated through. Transfer to a plate lined with paper towels to drain any excess oil.
Serve the warm crab cakes with a dollop of tartar sauce on the side and a wedge of lemon if desired.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.4 g | 234% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 12560 mg | 546% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 10.0 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 466 mg | 36% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2007 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
