How To Make Crab Cakes with Quick Tartar Sauce
Like the Maryland classic, these crab cakes are seasoned with Old Bay seasoning, parsley, and mustard then served with homemade tartar sauce.
Serves:
Ingredients
For Crab Cakes:
- 2largeeggs
- 2½tbspmayonnaise
- 1½tspDijon mustard
- 1tspWorcestershire sauce
- 1tspold bay seasoning
- ¼tspsalt
- ¼cupcelery,finely diced
- 2tbspfresh parsley,finely chopped
- 1lblump crab meat
- ½cuppanko
- canola oil,for cooking
For Quick Tartar Sauce:
- 1cupmayonnaise
- 1½tbspsweet pickle relish
- 1tspdijon mustard
- 1tbspred onion,minced
- 2tbsplemon juice,to taste
- Salt and freshly ground black pepper,to taste
Instructions
-
Line a baking sheet with aluminum foil for easy clean-up.
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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.
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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.
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Cover and refrigerate for at least 1 hour. This helps them set.
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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. This will take about 3 to 5 minutes per side.
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Serve immediately with tartar sauce or a squeeze of lemon.
Tartar Sauce:
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Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
Nutrition
- Calories: 443.29kcal
- Fat: 38.93g
- Saturated Fat: 5.98g
- Trans Fat: 0.03g
- Monounsaturated Fat: 10.75g
- Polyunsaturated Fat: 21.73g
- Carbohydrates: 6.43g
- Fiber: 0.59g
- Sugar: 1.70g
- Protein: 16.35g
- Cholesterol: 152.69mg
- Sodium: 780.42mg
- Calcium: 98.88mg
- Potassium: 264.31mg
- Iron: 1.07mg
- Vitamin A: 36.58µg
- Vitamin C: 6.60mg
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