Best 8 Maryland Crab Cakes With Quick Tartar Sauce Recipes

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When you think of Maryland, you probably think of steamed crabs and crab cakes. These delectable dishes are a staple of Maryland cuisine and a favorite among locals and tourists alike. Crab cakes are made with fresh crab meat, bread crumbs, eggs, and spices, and are then pan-fried or baked. They are often served with a tartar sauce, which is a mayonnaise-based sauce with chopped pickles, onions, and herbs. If you are looking for the best recipe to cook Maryland crab cakes with quick tartar sauce, you have come to the right place. In this article, we will provide you with a step-by-step guide to making the perfect crab cakes, as well as a recipe for a quick and easy tartar sauce.

Here are our top 8 tried and tested recipes!

MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE



Maryland Crab Cakes with Quick Tartar Sauce image

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield Makes 6 large crab cakes

Number Of Ingredients 17

2 large eggs
2½ tablespoons mayonnaise, best quality such as Hellmann's or Duke's
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (see note below)
½ cup panko
Vegetable or canola oil, for cooking
1 cup mayonnaise, best quality such as Hellmann's or Duke's
1½ 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

Steps:

  • Line a baking sheet with aluminum foil for easy clean-up.
  • 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.
  • 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.
  • 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.
  • 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.
  • Note: The nutritional information does not include the tartar sauce.

Nutrition Facts : ServingSize 2 crab cakes, Calories 299, Fat 14 g, Carbohydrate 9 g, Protein 32 g, SaturatedFat 3 g, Sugar 1 g, Fiber 1 g, Sodium 1141 mg, Cholesterol 275 mg

MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE RECIPE - (4.2/5)



Maryland Crab Cakes with Quick Tartar Sauce Recipe - (4.2/5) image

Provided by MissAlyssaG

Number Of Ingredients 19

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

Steps:

  • 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.

MARYLAND CRAB CAKES I



Maryland Crab Cakes I image

Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.

Provided by John L.

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 20m

Yield 6

Number Of Ingredients 8

1 pound crabmeat
2 slices white bread, crusts trimmed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

Steps:

  • Pick the crab meat to remove any remaining pieces of shell.
  • Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
  • Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 5.3 g, Cholesterol 113.7 mg, Fat 7.9 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 3.2 g, Sodium 896 mg, Sugar 0.6 g

TRUE MARYLAND CRAB CAKES



True Maryland Crab Cakes image

This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.

Provided by Robert

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Seafood

Time 30m

Yield 4

Number Of Ingredients 7

3 tablespoons pancake mix
1 tablespoon prepared yellow mustard
3 tablespoons mayonnaise, or to taste
1 egg, beaten
1 tablespoon chopped fresh parsley
1 pound cooked crabmeat, flaked
3 cups vegetable oil for frying

Steps:

  • In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
  • Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 6.6 g, Cholesterol 136.7 mg, Fat 27.6 g, Fiber 0.2 g, Protein 27.7 g, SaturatedFat 3.9 g, Sodium 640.3 mg, Sugar 0.2 g

MARYLAND CRAB CAKES WITH TARTAR SAUCE



Maryland Crab Cakes With Tartar Sauce image

I live a long, long way from Maryland! I live in the desert, and the closest thing I get to Maryland, is a street names Maryland Pkwy. This is a delicious recipe. Seriously, though, this is a great thing to have as an appetizer, a meal, of just a snack. Serve with a crusty, loaf of french bread, and maybe a glass of white wine, and you're all set.

Provided by FLUFFSTER

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb lump crabmeat
1 egg white
1/4 cup breadcrumbs
1 tablespoon Old Bay Seasoning (optional)
1 teaspoon lemon zest
1 tablespoon Worcestershire sauce
2 tablespoons fresh parsley, chopped
1 teaspoon Dijon mustard
1/4 cup mayonnaise
1 teaspoon capers
1 tablespoon sweet pickle relish
1 tablespoon shallot, finely chopped

Steps:

  • Carefully pick through the crab meat to remove any cartilage.
  • In a large mixing bowl, combine the egg, bread crumbs, Old Bay Seasoning, lemon zest,parsley, Dijon mustard and mayonnaise.
  • Carefully fold in the crab meat, cover and refrigerate.
  • In a small mixing bowl, combine the mayonnaise, capers, relish and shallots. Cover and refrigerate.
  • Adjust the top oven rack so that it is about 8 inches away from the broiler and preheat the broiler to to medium high.
  • Spray a cookie sheet with non-stick spray. Shape the crab meat mixture into 4 cakes and place them on the prepared cookie sheet.
  • Broil the crab cakes until they are golden brown, about 3 to 4 minutes.
  • Turn the oven to 350°F until the crab cakes are warmed through, about 4 to 5 minutes.
  • Serve each cake with a generous dollop of tartar sauce.

Nutrition Facts : Calories 224.2, Fat 6.8, SaturatedFat 1, Cholesterol 89.9, Sodium 704.1, Carbohydrate 12.4, Fiber 0.5, Sugar 2.5, Protein 27.4

MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE RECIPE



Maryland Crab Cakes with Quick Tartar Sauce Recipe image

Provided by kathryns

Number Of Ingredients 19

For the 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
Vegetable oil, for cooking
For the Quick Tartar 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

Steps:

  • Line a baking sheet with aluminum foil for easy clean-up. 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 crab 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 to medium heat and coat with canola 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 immediately with tartar sauce or a squeeze of lemon. For the Quick Tartar Sauce Mix all ingredients together in a small bowl. Cover and chill until ready to serve. 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.

MARYLAND CRAB CAKES WITH CAPER SAUCE



Maryland Crab Cakes With Caper Sauce image

Make and share this Maryland Crab Cakes With Caper Sauce recipe from Food.com.

Provided by SkinnyMinnie

Categories     Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb fresh lump crabmeat
6 -8 saltine crackers, finely crushed
1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon fresh parsley, minced
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons butter
1 cup mayonnaise
3 shallots, minced
2 teaspoons lemon zest
1 1/2 tablespoons lemon juice, fresh
1 1/2 tablespoons capers, drained and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • SAUCE:.
  • Combine all of the caper sauce ingredients in a small bowl.
  • Whisk together to combine and chill until crab cakes are ready.
  • CRAB CAKES:.
  • Drain the crab meat and remove any bits of shell.
  • Combine the crushed crackers, mayonnaise, egg, parsley, Old Bay, mustard, pepper, and Worcestershire sauce.
  • Gently fold in the crab meat.
  • Shape into 8 thin patties.
  • Melt butter in a large skillet over medium heat.
  • Add the crab cakes and cook in batches 4-5 min on each side or until golden.
  • Drain on paper towels and repeat with remaining crab cakes.
  • Serve with caper sauce.

Nutrition Facts : Calories 574, Fat 38.5, SaturatedFat 8.6, Cholesterol 177.1, Sodium 1411.8, Carbohydrate 29.4, Fiber 0.6, Sugar 6.1, Protein 28.8

MARYLAND CRAB CAKES



Maryland Crab Cakes image

A true Maryland crab cake contains as few fillers as possible, within only the freshest crabmeat in the mix.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

5 saltine crackers, crushed to fine crumbs
1 pound lump crabmeat, picked over for cartilage
1 large egg
2 1/2 tablespoons Homemade Mayonnaise, or prepared
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons Worcestershire sauce
Dash hot sauce, such as Tabasco
Coarse salt and freshly ground pepper
3 tablespoons peanut oil
Horseradish Tartar Sauce

Steps:

  • In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake.
  • Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Saute until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.

Tips:

  • Use fresh crab meat for the best flavor.
  • If you don't have fresh crab meat, you can use frozen crab meat that has been thawed and drained.
  • Be gentle when mixing the crab cakes so that you don't break up the crab meat.
  • Don't overcook the crab cakes, or they will become tough.
  • Serve the crab cakes with your favorite tartar sauce or remoulade.

Conclusion:

Maryland crab cakes are a delicious and classic seafood dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can make crab cakes that will impress your friends and family. So next time you're looking for a special seafood dish to serve, give Maryland crab cakes a try.

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