These Maryland Crab Cakes are super easy to make. Every bite is bursting with lemon, parsley, Old Bay Seasoning, and crab meat flavors. I like to squeeze some lemon on top before serving and enjoy these delectable crab cakes with a simple tartar sauce on the side.
Crab cakes are a staple at home. They are great, crowd-pleasing finger food and wonderfully easy and quick dinner. I doubt about leftovers, but if there are any, they are awesome, too!
INGREDIENTS
Canola oil
1 large egg
1½ tsp Dijon mustard
2½ tbsp mayonnaise
1 tsp Worcestershire sauce
¼ tsp salt
¼ cup finely diced celery (you’ll need one stalk)
1 pound lump crab meat
1 tsp Old Bay seasoning
½ cup panko
2 tablespoons finely chopped fresh parsley
How to make Maryland Crab Cakes
Step 1: Line a baking sheet with foil.
Step 2: Combine the mayo, egg, mustard, old bay, Worcestershire, parsley, and celery. Add the crab meat followed by the panko. Gently mix.
Step 3: Into 6 crab cakes about half an inch each, shape the mixture. Place them on the prepared baking sheet. Then, put it in the fridge for an hour.
Step 4: Heat canola oil in a skillet over medium heat. Once the oil is hot, add the crab cakes and cook for about 5 minutes per side until golden brown.
Step 5: Before serving, squeeze some lemon on top of the crab cakes. Serve them with tartar sauce if desired. Enjoy!
Note:
To make the tartar sauce, you need the ingredients below. Place them in a small bowl and mix. Cover the bowl and place it in the fridge until ready to use.
1 tsp Dijon mustard
1½ tbsp sweet pickle relish
1 tbsp minced red onion
1 c. mayonnaise
Salt and freshly ground black pepper, to taste
1-2 tbsp lemon juice, to taste
Ingredients
- Canola oil
- 1 large egg
- 1½ tsp Dijon mustard
- 2½ tbsp mayonnaise
- 1 tsp Worcestershire sauce
- ¼ tsp salt
- ¼ cup finely diced celery (you’ll need one stalk)
- 1 pound lump crab meat
- 1 tsp Old Bay seasoning
- ½ cup panko
- 2 tablespoons finely chopped fresh parsley
Instructions
Step 1: Line a baking sheet with foil.
Step 2: Combine the mayo, egg, mustard, old bay, Worcestershire, parsley, and celery. Add the crab meat followed by the panko. Gently mix.
Step 3: Into 6 crab cakes about half an inch each, shape the mixture. Place them on the prepared baking sheet. Then, put it in the fridge for an hour.
Step 4: Heat canola oil in a skillet over medium heat. Once the oil is hot, add the crab cakes and cook for about 5 minutes per side until golden brown.
Step 5: Before serving, squeeze some lemon on top of the crab cakes. Serve them with tartar sauce if desired. Enjoy!
Notes
To make the tartar sauce, you need the ingredients below. Place them in a small bowl and mix. Cover the bowl and place it in the fridge until ready to use. 1 tsp Dijon mustard 1½ tbsp sweet pickle relish 1 tbsp minced red onion 1 c. mayonnaise Salt and freshly ground black pepper, to taste 1-2 tbsp lemon juice, to taste
