Real Maryland Crabcakes with Tartar Sauce
Real Maryland Crabcakes with Tartar Sauce
Ingredients
For the Real Maryland Crabcakes
- 2 pounds crab meat, fresh jumbo lump or lump
- 2 large eggs
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 3 teaspoons Old Bay seasoning
- 3 teaspoons fresh parsley, chopped
- 18 saltines, blended into crumbs
- 2 tablespoons butter, as needed for frying
For the Tartar Sauce
- 1/2 lemon juice, from 1/2 medium lemon
- 1 shallot, small, finely minced
- 2 tablespoons dill relish
- 2 tablespoons sweet relish
- 2 tablespoons nonpareil capers, chopped
- 2 tablespoons fresh parsley or dill, chopped
- 1 cup mayonnaise
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the tartar sauce: In a small bowl, combine the lemon juice, minced shallot, dill relish, sweet relish, chopped capers, chopped fresh parsley or dill, mayonnaise, and freshly ground black pepper. Stir well to combine. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 2
For the crabcakes: In a large bowl, whisk together the mayonnaise, large eggs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped fresh parsley until well combined.
⏱️ 3 min
- 3
Gently fold the fresh jumbo lump or lump crab meat into the mayonnaise mixture. Be careful not to break up the crab lumps too much.
⏱️ 2 min
- 4
Add the blended saltine cracker crumbs to the crab mixture. Gently mix until just combined. Overmixing can make the crabcakes tough.
⏱️ 2 min
- 5
Cover the crabcake mixture and refrigerate for at least 30 minutes, or up to 24 hours. This allows the flavors to meld and the mixture to firm up, making it easier to form the cakes.
⏱️ 30 min
- 6
Once chilled, gently form the crab mixture into 8 equal-sized cakes. Be careful not to compress them too tightly.
⏱️ 5 min
- 7
Heat 1 tablespoon of butter in a large skillet over medium heat. Once the butter is melted and shimmering, carefully place 4 crabcakes into the skillet, ensuring not to overcrowd the pan.
⏱️ 1 min
- 8
Cook the crabcakes for 3-4 minutes per side, or until golden brown and heated through. Add more butter as needed for the second batch.
⏱️ 7 min
- 9
Serve the Real Maryland Crabcakes immediately with the prepared tartar sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Real Maryland Crabcakes with Tartar Sauce
For the Real Maryland Crabcakes
- 2 pounds crab meat, fresh jumbo lump or lump
- 2 large eggs
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 3 teaspoons Old Bay seasoning
- 3 teaspoons fresh parsley, chopped
- 18 saltines, blended into crumbs
- 2 tablespoons butter, as needed for frying
For the Tartar Sauce
- 1/2 lemon juice, from 1/2 medium lemon
- 1 shallot, small, finely minced
- 2 tablespoons dill relish
- 2 tablespoons sweet relish
- 2 tablespoons nonpareil capers, chopped
- 2 tablespoons fresh parsley or dill, chopped
- 1 cup mayonnaise
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the tartar sauce: In a small bowl, combine the lemon juice, minced shallot, dill relish, sweet relish, chopped capers, chopped fresh parsley or dill, mayonnaise, and freshly ground black pepper. Stir well to combine. Cover and refrigerate until ready to serve.
⏱️ 5 min - 2
For the crabcakes: In a large bowl, whisk together the mayonnaise, large eggs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped fresh parsley until well combined.
⏱️ 3 min - 3
Gently fold the fresh jumbo lump or lump crab meat into the mayonnaise mixture. Be careful not to break up the crab lumps too much.
⏱️ 2 min - 4
Add the blended saltine cracker crumbs to the crab mixture. Gently mix until just combined. Overmixing can make the crabcakes tough.
⏱️ 2 min - 5
Cover the crabcake mixture and refrigerate for at least 30 minutes, or up to 24 hours. This allows the flavors to meld and the mixture to firm up, making it easier to form the cakes.
⏱️ 30 min - 6
Once chilled, gently form the crab mixture into 8 equal-sized cakes. Be careful not to compress them too tightly.
⏱️ 5 min - 7
Heat 1 tablespoon of butter in a large skillet over medium heat. Once the butter is melted and shimmering, carefully place 4 crabcakes into the skillet, ensuring not to overcrowd the pan.
⏱️ 1 min - 8
Cook the crabcakes for 3-4 minutes per side, or until golden brown and heated through. Add more butter as needed for the second batch.
⏱️ 7 min - 9
Serve the Real Maryland Crabcakes immediately with the prepared tartar sauce.
⏱️ 1 min