I just made Maryland Crab Cakes with a quick tartar that actually has bold flavor, and I’m not ashamed that they’re absurdly addictive.
I’m obsessed with Maryland Crab Cakes because they actually taste like the sea, not some spongy imitation. I love the snap of lump crab meat and the hit of Old Bay seasoning.
They’re crispy outside, juicy inside. And that quick tartar cuts through the richness, tangy and a little sharp.
Not precious. Just straight-up seafood joy on a fork.
Crab Cakes for dinner, any night. I’ll take leftovers over takeout, every time.
I get greedy with the sauce and dip every bite. Give me a cold beer and that crunchy edge, and I’m happy and I will eat three more.
Ingredients
- Lump crab meat — sweet, flaky star of the show; it’s mostly protein and pure crab joy.
- Egg — binds things gently, keeps cakes together without tasting eggy.
- Mayonnaise — adds creaminess and mouthfeel, it’s the secret silky binder.
- Plus extra mayo for tartar — makes the sauce rich and spoonable.
- Dijon mustard — bright, tangy kick that wakes up the crab.
- Plus Dijon in tartar — gives the sauce a little zip.
- Lemon juice — cuts richness, gives a sunny, fresh punch.
- Panko breadcrumbs — light crunch with minimal filler, so crab stays the hero.
- Parsley — fresh herbal lift, it’s pretty and cuts grease.
- Old Bay seasoning — classic Chesapeake warmth and savory seaside vibes.
- Worcestershire sauce — deep umami, sneaks in a meaty note.
- Salt and black pepper — basic seasoning that makes everything sing.
- Butter and neutral oil for frying — buttery browning plus higher-heat stability.
- Sweet pickle relish for tartar — sweet-briny contrast, quick texture boost.
- Capers — optional briny pops, like little flavor fireworks.
- Shallot or sweet onion — mild crunch and subtle bite in the tartar.
- Hot sauce or cayenne — optional heat if you want some kick.
Ingredient Quantities
- 1 pound lump crab meat, picked free of shells
- 1 large egg, lightly beaten
- 3 tablespoons mayonnaise (plus 1/2 cup for tartar)
- 1 teaspoon Dijon mustard (plus 1 teaspoon for tartar)
- 1 tablespoon fresh lemon juice (divided)
- 1/3 cup panko breadcrumbs (keeps filler low)
- 2 tablespoons fresh parsley, finely chopped (plus 1 tablespoon for tartar)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter and 1 tablespoon neutral oil for frying
- For quick tartar sauce: 2 tablespoons sweet pickle relish
- 1 tablespoon capers, finely chopped (optional)
- 1 teaspoon finely minced shallot or small sweet onion
- Few drops hot sauce or a pinch cayenne, optional
- Salt and pepper to taste
How to Make this
1. Gently pick through 1 pound lump crab meat to remove shells, then transfer to a bowl and set aside so it stays intact as much as possible.
2. In a small bowl whisk 1 large lightly beaten egg, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth.
3. Pour the egg mixture over the crab, sprinkle in 1/3 cup panko breadcrumbs and 2 tablespoons finely chopped parsley, then fold everything together very gently with a spatula so you dont break up the lumps. If it seems too wet add a bit more panko, a tablespoon at a time.
4. Divide the mixture into 6 equal portions and gently form into patties about 3 inches wide and 3/4 inch thick; press lightly so they hold but arent compacted. Place on a tray and chill in the fridge for 20 to 30 minutes to help them set.
5. Meanwhile make the quick tartar sauce: stir together 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 2 tablespoons sweet pickle relish, 1 tablespoon finely chopped capers if using, 1 teaspoon finely minced shallot or small sweet onion, 1 tablespoon chopped parsley, and a few drops of hot sauce or a pinch of cayenne. Season to taste with salt and pepper and keep chilled.
6. Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon neutral oil; the oil keeps the butter from burning so dont skip it. When the butter foams and the pan is hot but not smoking, youre ready.
7. Working in batches if needed, carefully add the chilled crab cakes to the skillet and cook without moving for about 3 to 4 minutes until the bottom is golden brown and crusty.
8. Flip gently with a spatula and cook the other side another 3 to 4 minutes until golden and the center feels set. If they brown too fast lower the heat a little. Transfer cooked cakes to a paper towel lined plate to drain briefly.
9. Serve the crab cakes hot with the quick tartar sauce, extra lemon wedges if you like, and a sprinkle of parsley. Theyre best right away but reheat gently in a skillet if needed.
Equipment Needed
1. Large mixing bowl (for the crab)
2. Small bowl and whisk (for the egg mixture and tartar)
3. Measuring cups and spoons
4. Rubber or silicone spatula (for gentle folding)
5. Food-safe scale or measuring cup (to divide into six portions)
6. Baking tray or plate (to chill the patties)
7. Large skillet and fish spatula or turner (for frying)
8. Paper towels and tongs (for draining and handling)
FAQ
Maryland Crab Cakes Recipe (Little Filler) Substitutions and Variations
- Crab meat: canned lump crab or claw meat, or cooked flaked shrimp if you must—canned is wetter so drain well and pat dry.
- Panko breadcrumbs: crushed saltines, plain crushed crackers, or a few tablespoons of fine cornmeal for crunch but less filler.
- Mayonnaise: Greek yogurt thin with a little olive oil, or sour cream mixed with a teaspoon mustard to mimic tang.
- Old Bay seasoning: a mix of paprika, celery salt, a pinch of cayenne and black pepper, or store bought seafood seasoning if you have it.
Pro Tips
1. Keep the lumps large: fold the binder into the crab gently and stop as soon as it’s combined. Overmixing is what turns lump crab into mush, so use a spatula and light strokes only.
2. Chill the patties before cooking: 20 to 30 minutes in the fridge firms them up so they hold together and develop a better crust. If you’re short on time, a 10 minute flash chill in the freezer helps.
3. Use butter plus oil and control your heat: heat until the butter foams but not smoking, then drop to medium-low if they brown too fast. The oil raises the smoke point and the butter adds flavor, but too hot will burn the exterior before the center sets.
4. Taste and tweak the binder separately: mix a spoonful of the egg/mayo/mustard mixture and taste for seasoning and acidity before adding to the crab. If it needs more lemon, mustard, or Old Bay add it there so the whole batch is balanced.
Maryland Crab Cakes Recipe (Little Filler)
I just made Maryland Crab Cakes with a quick tartar that actually has bold flavor, and I'm not ashamed that they're absurdly addictive.
4
servings
507
kcal
Equipment: 1. Large mixing bowl (for the crab)
2. Small bowl and whisk (for the egg mixture and tartar)
3. Measuring cups and spoons
4. Rubber or silicone spatula (for gentle folding)
5. Food-safe scale or measuring cup (to divide into six portions)
6. Baking tray or plate (to chill the patties)
7. Large skillet and fish spatula or turner (for frying)
8. Paper towels and tongs (for draining and handling)
Ingredients
1 pound lump crab meat, picked free of shells
1 large egg, lightly beaten
3 tablespoons mayonnaise (plus 1/2 cup for tartar)
1 teaspoon Dijon mustard (plus 1 teaspoon for tartar)
1 tablespoon fresh lemon juice (divided)
1/3 cup panko breadcrumbs (keeps filler low)
2 tablespoons fresh parsley, finely chopped (plus 1 tablespoon for tartar)
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter and 1 tablespoon neutral oil for frying
For quick tartar sauce: 2 tablespoons sweet pickle relish
1 tablespoon capers, finely chopped (optional)
1 teaspoon finely minced shallot or small sweet onion
Few drops hot sauce or a pinch cayenne, optional
Salt and pepper to taste
Directions
- Gently pick through 1 pound lump crab meat to remove shells, then transfer to a bowl and set aside so it stays intact as much as possible.
- In a small bowl whisk 1 large lightly beaten egg, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth.
- Pour the egg mixture over the crab, sprinkle in 1/3 cup panko breadcrumbs and 2 tablespoons finely chopped parsley, then fold everything together very gently with a spatula so you dont break up the lumps. If it seems too wet add a bit more panko, a tablespoon at a time.
- Divide the mixture into 6 equal portions and gently form into patties about 3 inches wide and 3/4 inch thick; press lightly so they hold but arent compacted. Place on a tray and chill in the fridge for 20 to 30 minutes to help them set.
- Meanwhile make the quick tartar sauce: stir together 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 2 tablespoons sweet pickle relish, 1 tablespoon finely chopped capers if using, 1 teaspoon finely minced shallot or small sweet onion, 1 tablespoon chopped parsley, and a few drops of hot sauce or a pinch of cayenne. Season to taste with salt and pepper and keep chilled.
- Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon neutral oil; the oil keeps the butter from burning so dont skip it. When the butter foams and the pan is hot but not smoking, youre ready.
- Working in batches if needed, carefully add the chilled crab cakes to the skillet and cook without moving for about 3 to 4 minutes until the bottom is golden brown and crusty.
- Flip gently with a spatula and cook the other side another 3 to 4 minutes until golden and the center feels set. If they brown too fast lower the heat a little. Transfer cooked cakes to a paper towel lined plate to drain briefly.
- Serve the crab cakes hot with the quick tartar sauce, extra lemon wedges if you like, and a sprinkle of parsley. Theyre best right away but reheat gently in a skillet if needed.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 198g
- Total number of serves: 4
- Calories: 507kcal
- Fat: 41.3g
- Saturated Fat: 7.9g
- Trans Fat: 0.1g
- Polyunsaturated: 10g
- Monounsaturated: 23.3g
- Cholesterol: 155mg
- Sodium: 900mg
- Potassium: 313mg
- Carbohydrates: 8.3g
- Fiber: 0.4g
- Sugar: 1.5g
- Protein: 23.8g
- Vitamin A: 325IU
- Vitamin C: 2.5mg
- Calcium: 113mg
- Iron: 1.1mg
