Maryland Crab Cakes with Quick Tartar Sauce

[Shoshanna]

Maryland Crab Cakes with Quick Tartar Sauce



Servings: Makes 6 crab cakes, enough to serve 3 adults as a main course




Ingredients



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 or canola 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

Instructions



For the Crab Cakes


Line a baking sheet with aluminum foil.


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; 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.


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.


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.

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