Maryland Crab Cakes with Quick Tartar Sauce

By MissAlyssaG

Ingredients

• Crab Cakes
• 1 large egg
• 2 1/2 tablespoons mayonnaise (I like Hellman’s Real)
• 1 1/2 teaspoons Dijon mustard (I like Maille brand)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 cup finely diced celery (you’ll need one stalk)
• 2 tablespoons finely chopped fresh parsley
• 1 pound lump crab meat*
• 1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
• Canola oil
• Tartar Sauce
• 1 cup mayonnaise
• 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

Preparation

Step 1

Crab Cake
1. Line a baking sheet with aluminum foil.

2. Combine the egg, 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; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

*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.

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