4061 Powder Mill Road, Suite 705 • Calverton, MD 20705 • Phone: 301.595.8600 • Toll Free: 877.595.8605

Serves 6
Crab Cakes
2 eggs
2 to 3 Tbsp. mayonnaise
1 to 2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. Old Bay seasoning
¼ tsp. salt
¼ tsp. freshly ground pepper
¼ cup celery, finely diced
2 Tbsp. fresh parsley, finely chopped
1 lb. lump crab meat
½ cup panko breadcrumbs
Canola oil (use enough to cook the crab cakes)

Tartar Sauce
1 cup mayonnaise
1½ Tbsp. sweet pickle relish
1 tsp. Dijon mustard
1 Tbsp. red onion, finely chopped
1 to 2 Tbsp. lemon juice
Salt and freshly ground black pepper, to taste

Crab Cakes

  1. Use a baking sheet and line with aluminum foil.
  2. Make the crab cake mix by combining the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay seasoning, salt, celery, and parsley in a large bowl, and mix well.
  3. Before you add the crab meat, inspect it for any shells or sharp bits, then combine into the mixture. Add the crab meat and panko with a rubber spatula; gently fold the mixture as to not to shred the crab meat. Mix just until the ingredients come together – be sure that you don’t overwork the mixture.
  4. Shape the crab mixture into 6 crab cakes (each about ½ cup) and place on the prepared baking sheet. Allow the cakes to set in the refrigerator for an hour.
  5. Bring a large nonstick pan to medium heat and add canola oil. Once the oil is hot, add the cakes and cook each side until golden brown, about 3 to 5 minutes per side. Be careful as oil may splatter. Season the cakes with salt right when they come out of the pan and serve right away with tartar sauce and a squeeze of lemon.

Tartar Sauce

Combine all of the ingredients in a small bowl and mix until it comes together. Keep chilled until ready to serve.

Recipe adapted from Once Upon a Chef

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