Maryland Crab Cakes with Quick Tartar Sauce

4.5 stars based on 11 votes

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When you live in Maryland, eating crabs is a summer pastime: picnic tables covered with brown paper, silver buckets, buttered corn, french fries, cornbread and the unmistakable scent of seafood and Old Bay. It’s that time of year, and my mind is already drifting to all those weathered crab shacks at the Eastern Shore, where you can look out over the bay and put your feet in the sand. Is it August yet?

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Some people might be so daring, but I would not attempt an all-you-can-eat crab feast at home. (Live crabs, giant steamers…yikes!) I would, however, make crab cakes, which are just as delicious and super easy to prepare. And — added bonus — your children will probably like them. At least mine do, and that includes one finicky little 5-year-old.

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The most important thing when you’re making crab cakes is to use fresh, good quality lump crab meat. I get mine at Whole Foods, which can be expensive, but one pound is enough to make six generous crab cakes, which feeds my family of four easily. Or, if you live in the DC area (and are willing to make the trek into the city), you can find great quality, inexpensive crab meat at the Maine Avenue fish market.

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The other key to great crab cakes is to go light on the filler. These have just enough to bind the crab meat together and add great flavor.

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I love them with the tartar sauce below, but you could also serve them with lemon wedges or cocktail sauce. As for accompaniments, think corn on the cob, french fries, coleslaw or any simply prepared green vegetable.

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Enjoy!

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Try serving these crab cakes with Peel n’ Eat Shrimp, Cornbread Muffins and French Green Beans with Shallots.

 

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

  • 1 large egg
  • 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

  1. Line a baking sheet with aluminum foil.
  2. Combine the egg, 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.
  3. 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

  1. Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
  2. 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.

Reviews & Comments

  • 5 stars

    I want to make these as appetizers. Do you think they will hold well as mini-cakes?

    - Martha on December 22, 2014 Reply
    • Hi Martha, Yes, but you might have to break up the lumps of crab meat a bit so they hold together.

      - Jenn on December 22, 2014 Reply
  • looks delicious…can’t wait to try them over the holidays

    - kp on December 3, 2014 Reply
  • 5 stars

    The crab cakes were awesome!! I’m originally from Maryland, and these were spot on. I made them without celery, but only because I don’t enjoy celery in my crabcakes :) I bought the crab meat from Costco, which was a good deal for the quantity and quality of the meat. I also made the cornbread, and it was a perfect side. Definitely making this again!

    - Diana on September 18, 2014 Reply
  • 5 stars

    I want to know if I can do this recipe with a canned crab or only with fresh crab. Thanks.

    - Hilda Alonso on September 5, 2014 Reply
    • Hi Hilda, It is definitely best with fresh crab, but canned will work.

      - Jenn on September 5, 2014 Reply
    • 5 stars

      Drain the crab & soak in milk for an hour or so. Drain in strainer. This is for refrigerated lump meat. Canned so not recommended use it for dips.
      Fresh always best! :)

      - Becky deFaria on November 11, 2014 Reply
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  • 5 stars

    Made the cakes last night, they were great. great flavor, the real thing. Had some crab cakes at the restaurant recently, but was disappointed. they have too much filling. I cooked a few and froze the remaining, looking forward to the next meal with them. Instead of the Tarter Sauce, I made a cocktail sauce, which was really good too. thank you for posting this recipe.

    - Ken on July 25, 2014 Reply
  • 3 stars

    I like the tartar sauce. Great amount of mixer; however the crab cake is salty with both the Old Bay seasoning and salt together. I will say one or the other if both minimize the sparkle on the salt.

    - Mee Cha on July 25, 2014 Reply
  • I have read and reread this recipe, and do not understand why you need the foil lined baking sheet if they are fried in frying pan.

    - Patty on July 24, 2014 Reply
    • Hi Patty, It’s just for easy clean-up. I should have made that clear; sorry about that!

      - Jenn on July 24, 2014 Reply
  • I’ve been making a very similar recipe for years. However, I refrigerate the crab cakes on a cookie sheet (Silpat mat works great here). Heat oven to 400 degrees, move crab cakes from refrigerator to preheated oven. Bake 15 minutes, then turn on broiler to brown nicely. Great taste, less fat and much less cleanup.

    - Phyllis Barrier on July 24, 2014 Reply
  • 5 stars

    Theses were great! I’ve made them several times minus the celery. They freeze well also. I prepare as directed and freeze them uncooked. They fry up perfect straight from the freezer!

    - Raechelle on July 19, 2014 Reply
  • 4 stars

    Made the crab cakes for dinner last night they were wonderful wife and son loved them

    - Sherman on July 17, 2014 Reply
  • 4 stars

    These were wonderful! Much lighter than other recipes I’ve tried.

    - Stephanie on July 17, 2014 Reply
  • 5 stars

    I made these crab cakes last night for my husbands birthday dinner. They were delicious and my husband loved them! Thank you for the recipe!

    - Katie on July 10, 2014 Reply
  • 5 stars

    Hi Jenn, I made these crab cakes for company the other night and WOW, were they delicious! Also made your Peel and Eat Shrimp and Cornbread Muffins…my guests couldn’t stop raving about the food. Thanks for making me look good!

    - Mike on June 7, 2014 Reply
  • These still look yummy though I haven’t had a chance to try them yet in BC Canada! Our Crab season differs from the East coast
    I did send a note to my FB Safeway page advising them to stock Old Bay. ( A few years ago, I turned my local Safeway onto stuffed green olives, after my Aunt & Uncle returned from California with wonderful jars of stuffed garlic and Jalapeno giant green olives – best sellers here now!)
    Love your page Jenn!

    - nancy hilliard on May 7, 2014 Reply
  • When Grovsenor Market , (in the bottom of the 1st Grovesenor high rise) , on Grovsenor Lane off of Tuckerman Lane, is having their sale on lump crab meat, you can’t beat the price anywhere.
    It’s great crab meat in a container in their meat/fish section.

    - Ronnie Jaffe on May 7, 2014 Reply
    • Good to know, Ronnie. Thank you!

      - Jenn on May 7, 2014 Reply
  • I was searching for a quick tartar sauce recipe on Pinterest & found yours- I just whipped it up at the last minute for dinner & it’s great! This was my first attempt and it’s a keeper- thanks so much!

    - Tiffany on March 18, 2014 Reply
  • If we don’t have old bay seasoning, what would be a nice replacement?

    I also don’t know what panko is :) don’t think we have it here

    - Jo on February 13, 2014 Reply
    • Hi Jo, Here’s a recipe for Old Bay:http://leitesculinaria.com/81715/recipes-homemade-old-bay-seasoning-mix.html

      Panko is a type of breadcrumbs; if you can’t find it try crushed up saltine crackers.

      - Jenn on February 13, 2014 Reply
      • Panko Japanese Breadcrumbs can be found in the deli section here in Canada – they are lighter than regular B Crumbs and way tastier!- hope you find them!

        - nancy hilliard on February 13, 2014 Reply
    • Look above Jo – I had to ask the same question! :-)

      - nancy hilliard on February 13, 2014 Reply
      • (re: Old Bay)

        - nancy hilliard on February 13, 2014 Reply
  • Best Crab Cakes ever! The Tartar sauce was amazing! Will be making these again soon!

    - Angie Fronzaglia on February 5, 2014 Reply
  • I grew up in Maryland and have kept the food traditions alive since leaving the state many years ago. Personally I like your recipe, but would forgo the celery and Old Bay, and add a 1/4 teaspoon of red pepper. I have never used panko, only 2 slices of finely chopped bread crumbs (white bread) per pound. Lastly, I would never put steak sauce on a quality steak and cringe at the thought of tarter sauce on a delicate and bound to be delicious crab cake. But go with what you like. Cheers!

    - John C on January 8, 2014 Reply
  • I made these for Christmas Eve – they were delicious. I omitted the celery – just a personal preference – everything else was followed to the recipe. Will be added to my recipes book as a staple. Thank you!

    - cristina on December 26, 2013 Reply
  • What would you recommend as a fill in for “Old Bay”? I am a West Coaster (Canada) and am not familiar with this seasoning….
    Thanks!

    - nancy hilliard on September 23, 2013 Reply
  • I have made this recipe and I absolutely love them and so does the family. I grew up on Long Island, N.Y. and they have great crab and lobster and I have also made this recipe with lobster meat. Amazing.

    - Millie on September 22, 2013 Reply
  • I’m from Maryland. bred and buttered!!! And altho this recipe does sound good. NO true Marylander would add any veggie to their Crab Cake!! Don’t mess with perfection!!! Now…I
    ‘m hungry for crab cakes!! :)

    - Melissa on September 11, 2013 Reply
  • I read the whole recipe and it sounds very easy to do, and with all these ingredients have to be delicious. I agree with Jennifer fresh and good quality ingredients are the key for success when you cook

    - Cecilia Rischmiller on August 29, 2013 Reply
  • I Was born and raised in Maryland….Love our crab cakes this recipe sounds really good minus the CELERY…..No CELERY

    - Ree on July 25, 2013 Reply
  • These were amazing. I am definitely making them again!

    - Marissa on June 12, 2013 Reply
  • I am a true fan of crab cakes! I will try this recipe out but agree on not using celery. (Well, I guess i will try it once!) My experience in the past has been when forming the patties, if they do not hold together, place back in bowl and add a tad more mayo. Be careful because it does not take much to accomllish this. Put back in the refridge for 15 minutes. I think it is the size of the crab chunks determining this step!

    - Bob T on May 7, 2013 Reply
  • These were great. Tasted light and the seasoning was perfect. I even made the tarter sauce and they went well together. 5 stars.

    - Kitchen Mann on May 4, 2013 Reply
  • Just made these gems. What can a man say other than FANTASTIC!!!! Made the tarter sauce also and that was great. You gotta try this

    - Kitchen Mann on May 3, 2013 Reply
  • I’m sorry but this may sound stupid. I’m from Ga. What is the panko?

    - Tammy on April 23, 2013 Reply
    • Hi Tammy, Panko are Japanese-style breadcrumbs. They are flakier than regular breadcrumbs. You can find panko at most supermarkets but if not, you can use crushed up saltines.

      - Jenn on April 23, 2013 Reply
  • I’m a MD girl and if your a true Marylander we only eat saltine crackers and mustard with our CRAB CAKES.

    - Nancy on April 18, 2013 Reply
  • this sounds great except the celery. and i like broiled better than fried, prob 4-5 min each side in the broiler is what i’ll try! thanks

    - Janet on April 16, 2013 Reply
  • These recipes look good, as I have never had crab cakes, But I love crab legs and claws. How would it work if made with chopped shrimp or lobster?

    - LORRAINE on April 16, 2013 Reply
  • I can hardly wait to try this recipe. It looks delicious

    - sandy prue on April 15, 2013 Reply
  • I use jackfruit instead of crab to make it a vegan dish (also no egg and only egg free mayo)…they are sooo yummy and no animals were harmed in the making of it

    - Wendy on April 15, 2013 Reply
  • How would I be able to broil these?

    - Michelle on April 14, 2013 Reply
    • Hi Michelle, I’d brush them with some melted butter and broil about 6 inches from the broiler until they are slightly browned, bubbling and hot.

      - Jenn on April 14, 2013 Reply
  • This is what is for dinner tonight i love it.

    - Tish on April 13, 2013 Reply
  • A few of suggestions for those having a challenge of the cake staying together.
    Instead of panko use fresh white bread. Cut off the crust and mix it in with all the ingredients except the crab. Use enough to make a paste. Then fold your crabmeat in. You can also use seafood mousse. (not a big fan of this) Also you can add more mayo and broil your cakes. Healthier and just as tasty as pan fried.
    BTW for the Crab Cake lovers out there, Try Valle’s Italian Steak House. They make some awesome Cakes!!

    - Chef Rick on April 10, 2013 Reply
  • I’m from Maryland originally.Now I live in Ohio.When ever I go back, I have to go crabbing so I can make these because I absolutely love crab cakes!Nothing better than fresh. My thoughts are less is more. 1 lb. of crab meat,1 egg, 1 tbs. parsley,1 teas. old bay seasoning,1 teas. yellow mustard ,1 teas. dry mustard,1 tbs.worcestershire sauce, 1 teas. lemon juice, 2 tbs. mayo ,6 Ritz crackers,crushed. Mix. Shape into cakes. They will be sloppy. Cook very slowly so the egg has time to set up and they brown. don’t hurry to flip them. When ever I make them they are a big hit!

    - barbara on April 5, 2013 Reply
  • I made these at my aunt’s house last summer and we added some diced red peppers to the mix. It helped give the filler a little crunch. And I like the extra taste it brought to it. Not for everyone, especially if you’re sticking to DE traditional, but a nice little addition for those into trying new things.

    - Amanda S. on March 11, 2013 Reply
  • I’m also a Marylander and agree that the simpler the better…no to celery, onion and green pepper and prepared mustard. Mustard powder instead. Panko works good, and is easy to use, so I’m fine with that.. Otherwise white soft bread, crusts removed, or saltines crushed finely as the binder. These can also be baked at 350 for 20 mins. They won’t fall apart that way, but fried is the tastiest way to make Md crab cakes.

    - Sondy on March 9, 2013 Reply
  • I am from Maryland and these were delicious, old bay works on anything.

    - Carolyn on March 9, 2013 Reply
  • This is a GREAT recipe! You can also substitute the bread crumbs for 6-8 saltine crackers (my in-laws are from Maryland and use them all the time in their crab cakes). With family from Maryland, it’s hard to compete with their crab cakes, but these definitely do! The cakes and the sauce have a great flavor!!

    - Krista Peters on March 9, 2013 Reply
  • Great recipe Thanks

    - Lester on January 26, 2013 Reply
  • Any suggestions as to what can be used for a binder in place of egg? Daughter’s boyfriend is highly allergic to yolks and whites but loves seafood. These sound awesome and would like to try them out.

    - gentleheart6 on January 25, 2013 Reply
    • You could try using a bit more mayonnaise instead.

      - Jenn on January 25, 2013 Reply
    • Instead of egg, you can use egg replacer (found in allergy free section) or ground flax seed mixed with water. There is also egg free mayonnaise you can buy or make. It won’t taste exactly the same but with enough crabmeat, they should still taste great.

      - Teresa on April 13, 2013 Reply
    • Mayo. has egg in it.

      - Donna White on April 25, 2013 Reply
  • I have a special request to make crabcakes (i use a very similar recipe to this and have loved it a thousand times over) but for someone who is completely gluten free. any suggestions for frying tips without the breadcrumbs/other fillers? i really don’t want to use any gluten free bread products because they often don’t taste very good

    - anna on January 18, 2013 Reply
    • Hi Anna, I can’t think of anything else you could use. Maybe just broil them instead so they stay together? I might also brush them with melted butter afterwards to give a little richness.

      - Jenn on January 18, 2013 Reply
  • Hi this recipe looks fabulous & I am going to try it however I live in Australia & I dont know what is in the Old Bay seasoning. Can someone please enlighten me as to what is in it, thanks heaps

    - gremela on January 3, 2013 Reply
  • I will be making these for New Year’s Eve for our
    hors d’oeuvre party. Made a double batch last year and they where gone in 10 minutes.

    - Daphne on December 24, 2012 Reply
  • I would like to make these in bite-size portions to use as a hors d’ouvre. If I can only re-heat them in a toaster oven…how long should I heat them for?

    - Linda on December 21, 2012 Reply
    • Hi Linda, If you make them small, they won’t take long…hard to say since I don’t know what temperature but I’d guess 10-15 minutes at the equivalent of 350.

      - Jenn on December 21, 2012 Reply
      • Thank you so much! I’m going to make them for Christmas Eve dinner. Cheers!

        - Linda on December 21, 2012 Reply
  • I have made these exactly like you say and they are delish. :) Do you think I could bake them? I’m having a dinner party and I don’t want to be frying up crabcakes…

    - Christina on December 21, 2012 Reply
    • Hi Christina, I suppose but I think they’d be better if you fry them a few hours ahead of time, then re-heat them in a 350-degree oven. Hope that helps!

      - Jenn on December 21, 2012 Reply
  • This looks amazing. Could you freeze them after chilled and coat and cook later?

    - Nadine on November 21, 2012 Reply
    • Hi Nadine, I wouldn’t freeze fresh crab meat…just wouldn’t be the same. Sorry!

      - Jenn on November 21, 2012 Reply
  • Just found this recipe on Pinterest. My husband can’t wait for me to go to the store tomorrow to buy ingredients to try!

    - Bonnie on October 28, 2012 Reply
  • I just put my cakes in the fridge for their 1 hour soak…per comments i didn’t use celery nor panko…hoping they taste as good as they look.. Ate Crab cakes once in MD in 1997 and haven’t since (i’m from WA) so I hope I can recreate!!

    - Lexi on October 19, 2012 Reply
    • Hi Lexi, I hope your crab cakes came out. I suggest using the panko as called for in the recipe. It’s such a small amount that it doesn’t affect the taste, and it really helps bind the crabmeat together.

      - Jenn on October 20, 2012 Reply
  • NO celery. It just will not do. These look wonderful and for a second could almost smell them cooking! Loved it when my Mom made them.

    - laurie jean on September 26, 2012 Reply
  • I am allergic to iodine. What can I use in place? I had a chicken cake in Kansas at Hennessays. Any help?

    - Amy on September 3, 2012 Reply
  • what do you serve with crab cakes?

    - amber on September 1, 2012 Reply
    • I love crab cakes with corn on the cob and a green vegetable…cornbread or corn muffins are nice too.

      - Jenn on September 1, 2012 Reply
  • I love crab so I was excited to make these cakes. They tasted delicious, but didn’t stay together. I ended up with a hot, crabby mess in the pan that was pretty much just a seafood salad.

    - Alyssa on August 25, 2012 Reply
    • Hi Alyssa, So sorry you had trouble getting the crab cakes to stay together. Did you let them sit for an hour in the refrigerator? This really allows them to set. Also, did you use lump or jumbo lump crabmeat? Jumbo lump is so large that it doesn’t hold together well.

      - Jenn on August 25, 2012 Reply
  • Now, I will preface this statement with I LOVE to cook & have tried several crab cake recipes over the years. Nonetheless, It’s 11:42pm and my husband and I just finished this DELICIOUS meal! I pretty much followed the recipe as stated. I was unable to find the suggested mustard so I used Dejon and instead of the refrigerator, I placed them in the freezer for about 30 minutes! OH! After reading the reviews, and at the last minute, I mixed some Old Bay with some flour and LIGHTLY dusted the cakes prior to placing them in the oil! VERY, VERY TASTY! This was a restaurant quality meal in the comfort of my home! THANKS FOR SHARING!

    - LAfoodlover on July 15, 2012 Reply
  • This recipe sounds delicious! I will be adding it to our menu in a few weeks. Thank you for sharing!

    - Amber @ Wickless Candles on July 12, 2012 Reply
  • My husband grew up in Maryland, and his Mom wa born and raised in the Chesapeake Bay area..no to the celery. They use and prefer powder dry mustard, and unseasoned bread crumbs….store bought is fine…but everything else is the same as his Mom’s recipe. She served them with home made cole slaw.

    - Susan Pleasanton on July 11, 2012 Reply
  • Can’t wait to make these – Maryland crab cakes are THE BEST! I no longer live on the East Coast (in Md.) and authentic crab cakes are something I really miss.

    - Joan on July 4, 2012 Reply
  • I just ate, but reading this recipe makes my mouth water. I use to make a stuffing for baked flounder with crabmeat stuffing almost exactly like yours for fried crab cakes, but I used fresh crabmeat that we caught at our coast house. I guess we can’t all be so lucky. LOL

    - MELANY GAIL BUSHN on June 29, 2012 Reply
  • I am a purest and believe you NEVER put celery in a crab cake, same with onion….all this does is hide the delicious flavor of the crab. With crab cakes the few ingredients the better.
    I would try this recipe but leave out the celery, reg bread crumbs instead of Panko, and no dijon mustard, again, that ingredient hides the flavor of the crab.

    - SJ on June 25, 2012 Reply
  • We make these all the time. The trick to getting them to hold together is refrigerating them, so don’t be tempted to skip this step. Maybe this is blasphemy to Marylanders, but I use a Cajun remoulade for the sauce. So tasty!

    - Becca J on June 20, 2012 Reply
    • Becca, We marylanders love our crab cakes so much, we pretty much don’t care what you dip them in !!! HAHAHAHAHA

      - Maryland Girl on October 18, 2012 Reply
  • I have made two different sauces for these. A lemony hollandaise and a creamy dill sauce. Both went over well. Which you use is a matter of taste that day!! I use dijon or whole grain mustard too.

    - Nola Hall on June 14, 2012 Reply
  • Very excited to try these have just put them in the fridge to chill. Also was lazy and used Always Fresh tinned crab meat, Im sure its not as good as fresh meat. Also just a tip I found was to use a heaped 1/2 cup to scoop the mixture onto the baking tray made exactly 6 and it saves you from getting messy hands and you get a nice round crab cake.

    - Mrz Cracker on June 7, 2012 Reply
    • Mrz Cracker-
      i used your idea of putting the crab mixture into the 1/2 Cup for measuring…worked to a tee! Put it in, lightly smashed it down, then hit the bottom of the measuring cup with my fist and they all came out perfect! Thanks for the tip! My hands didn’t get dirty once during this step!

      - Lexi on October 19, 2012 Reply
  • I made these for my mom and I toight. I was a little frustrated because they would not stay together when I was shaping them into the cakes, and then they began falling apart in the oil. This was annoying since I had followed teh recipe exactly.

    My mom also thought that they would be good as “meatball/appetizer bites.”

    - Liz on June 6, 2012 Reply
    • Hi Liz, Sorry you had trouble getting the crab cakes to hold together. Did you use jumbo lump crab meat? Sometimes if the lumps are too large, they can be hard to form into cakes. You don’t want to shred the meat, but smaller lumps work best. Hope that helps.

      - Jenn on June 7, 2012 Reply
    • Liz, There become hard to stick together because there’s very little filler. I only use 1 T mayo and 1 T yellow mustard, mixed with 1 egg, Old Bay, Parsley and 2 pieces of chopped white bread. One trick to making them stick, is to refrigerate them for at least 1 hour before frying. Or, broil them which doesn’t require handling or flipping. And yes, you can make them into small “crab balls!”

      - Vickie on July 23, 2012 Reply
    • I am a Maryland girl, born and raised, and I LOVE crab cakes. I like using chopped green pepper instead of celery, and I coat them before frying in either flour or seafood coating, They turn out beautifully golden brown, does not really add to the filling, just makes them stay together, and not fall apart

      - Maryland Girl on October 18, 2012 Reply
  • Thanks for the tartar recipe as well, much better than from a jar, yum!
    I am curious….why the no to the celery? It’s fine to say no, but even better to explain why ;-)

    - Tracey on June 6, 2012 Reply
    • Folks are saying “no” to the celery because it’s not traditional. I’ve lived in “slower, lower” DE all my life & was raised eating crabs, crab cakes & soft shell crabs. w/ crab cakes, less added is more… This was originally a rustic dish not a high-brow fancy one, thus the suggestions of white bread crumbs & yellow, not dijon mustard. But I say, every recipe is open to interpretation & today dijon mustard & panko are available in most home kitchens & every grocery store… This recipe undoubtedly benefits from the swaps, they just deviate from the “old school” recipe…

      - Tracey (but a different one!) on June 10, 2012 Reply
  • Thanks this is my favorite seafood dish….what brand/type of crab to use…..I agree that a little finely minced celery is great addition

    - marva on May 31, 2012 Reply
    • Hi Marva, I don’t have a particular brand that I always buy…sometimes I get it at Whole Foods and other times I get it at the Maine Ave fish market downtown.

      - Jenn on June 1, 2012 Reply
  • This sounds fantastic! I am DEFINITELY gonna try this as my soon to be husband is a FANATIC when it comes to crab cakes. HIS FAVORITE food! I had never eaten them before due to the fact that I didn’t like salmon patties. However, I now LOVE LOVE LOVE them. Only have eaten store bought since we do live in the N.east Ga. Mtns. Therefore, I don’t know how to find fresh crab around this area. What brand/type of crab should I buy for this recipe that will make mine taste just as delicious as these and I SAY YES to the celery… the ones we eat have small amounts of celery as well as small amounts of onion. :) Just sayin… my opinion. THANKS FOR THIS RECIPE!!! :)

    - Paige on May 21, 2012 Reply
  • Sounds wonderful! Going in my recipe file!

    - Kathy Wilson on May 15, 2012 Reply
  • I can’t wait to make these. The recipe sounds yummy!!

    - Alda on May 15, 2012 Reply
  • I agree about no celery and fresh bread for authentic md crab cakes. the simpler the tastier it is. We don’t use parsley. Traditional to eat them with saltine crackers.

    - Joan on May 13, 2012 Reply
  • My Maryland born husband and brother to a professional Annapolis seafood chef says.. NO to celery and use only fresh bread crumbs instead of panko. He also thinks good old yellow mustard is best, but doesn’t realize that my crab cakes, which he loves and thinks are better than his brother’s, include dijon like yours. shhhhhhh and I also add a small amount of finally diced sweet vidalia onion.

    I usually sauté my cakes in half butter/half oil. The butter adds some wonderful flavor, the oil tempers the butter so it doesn’t burn.

    - Mimi on May 6, 2012 Reply
    • Grew up on the Chesapeake and dad was a commercial crabber. Agree with everyone above that says NO on the celery, regular mustard is fine. We never added any bread filler at all but I guess a tiny bit wouldn’t hurt. We used plain old flour to coat the outside.

      - Donna on May 17, 2012 Reply
  • Looks great. I was wondering if you could use salmon or would that be too soft?

    - Simone on May 3, 2012 Reply
    • Hi Simone, I’ve never tried this recipe with salmon but I think your instincts are right about it being too soft. Hope that helps :)

      - Jenn on May 3, 2012 Reply
      • This WILL work great with salmon, I do it all the time, just drain off one can of the salmon juices and use the other in the recipe. This will make it stick together better, and coat it with with either flour or seafood coating before frying, also helps to prevent falling apart. The flavor and taste are awesome.

        - Maryland Girl on October 18, 2012 Reply
        • gotta try

          - [email protected] on April 27, 2013 Reply
    • Simone: My grandmother taught me to make salmon cakes using mashed potatoes and following the same crabcake recipe. Dip the salmon cakes in flour before frying in your favorite cooking oil.

      - Arlene on August 29, 2012 Reply
      • Arlene, my mom used to make the salmon cakes with potatoes all the time. I loved those! So sad, she hasn’t made them in years though. I might have to try those salmon cakes using this recipe. Thanks for the suggestion

        - Vanessa on April 18, 2013 Reply
    • Has any one tried fresh crab meat.You do not have to use any any thing and the meat holds together——–Ony fresh

      - Larry on April 16, 2013 Reply
  • Looks delish! In Charleston SC we do all-u-can-eat crab cracks weekly during warm weather. At $11 a dozen it’s an affordable feast…$8 for mixed if you know the right person:)

    - lantanagurl on April 30, 2012 Reply
  • looks delish! In Charleston SC we do all-u-can-eat crab cracks weekly. You can get a dozen females for $11 & a mix of males & females for &8. Blue crab of course:)

    - lantanagurl on April 30, 2012 Reply
  • Good morning, I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/04/week-15-seafood-frenzy-friday-and-guest.html

    - Carrie's Experimental Kitchen on April 20, 2012 Reply
  • add capers to that tarter… amazing. ~

    - Lisa on April 15, 2012 Reply
  • Soooooooo good!!! Just made them, my husband and I agree they are the best crab cakes ever!! Thank you for the recipe!! =)

    - Cait on March 25, 2012 Reply
  • These are awesome, I made these while living in Maryland and they taste like restaurant quality crabcakes. Great recipe!

    - sonya on March 24, 2012 Reply
  • I have to agree with the posters that have said no celery, never ever heard of celery in crab cakes!! Other than that a GREAT recipe, thanks for sharing

    - Linda on March 16, 2012 Reply
  • Best crab cakes ever! Thank you!

    - Carissa on March 8, 2012 Reply
  • I’m from Smith Island Md. in the middle of the Chesapeake Bay. The crabcakes look head on, except for the celery, but I’m sure they are just delicious with the celery addition!

    - teresa on March 6, 2012 Reply
  • I grew up in Hawaii but my family is from Baltimore and that is what we eat crab cakes! This recipe is just like my grandma’s who makes the BEST crab cakes ever =) Thanks for sharing this recipe

    - Christine M on March 5, 2012 Reply
  • These look delicious! Are there any alternates to using mayo for someone who doesn’t like sour cream or ranch or any of the other usual suggestions?

    - Angie on March 2, 2012 Reply
  • I cannot go to maryland so thanks for bring to me their famous crab cakes…

    - MARIA on March 1, 2012 Reply
  • so glad you use panko bread crumbs, they make the texture of the crab cakes so much lighter. and I so appreciate a crab cake that is mostly crab.

    - susie dyksinski on March 1, 2012 Reply
  • Love this that we can control how much salt or anything that is detrimental to our health…Cant go to Maryland so their crabs are brought to me.. Yes..

    - MARIA on March 1, 2012 Reply
  • They look delish, here in Maryland don’t know of many people who add celery though…Now I want one.

    - Karen on March 1, 2012 Reply
  • I am making these tonight!!!! I am gonna get a shower & go to Neighborhood Wal-Mart & get what I need!!! Can’t wait for dinner!!!!
    Mouth is watering!!

    - Freda Carson on March 1, 2012 Reply
  • I’m making these tonight for birthday dinner — cant wait to try them!

    - Lee Smith on March 1, 2012 Reply
  • Looks yummy…I’ll have to make it this weekend.

    - Ana on March 1, 2012 Reply
  • I made these for dinner tonight. They were a hit! My 6 yo son ate THREE of them :) Will definitely make them again!

    - Allison on February 27, 2012 Reply
  • My entire family (even all 5 kids!!!) really enjoyed these! Thank you so much for sharing the recipes!

    - Charity on February 24, 2012 Reply
  • They look delicious. Thank you for including the recipe. What a shocking dinner selecion for my Husband.

    - Cindi Hood on February 23, 2012 Reply
  • I live in Maryland, and regularly have crab feasts in summer – with crabs my family caught that morning — love crabcakes, and this recipe looks good, but I’ve never had celery in them, nor eaten it with tartar sauce — I use the barest minimum filler – about 1/4 cup bread crumbs …. but crabcakes are great, with many variations …

    - brenda on February 8, 2012 Reply
  • From the eastern shore & this recipe is perfect!

    - haviland on February 5, 2012 Reply
  • Jack is right about the celery. Also, Marylanders do not eat tartar sauce with their crab cakes. Otherwise, this recipe looks pretty authentic. I only add a little binder, just enough to fill the palm of my hand. When mixing, toss gently so as not to break up the lumps of crab meat. The trick is to form the patties, then place in the fridge for a little bit. They will solidify and hold together better while cooking, enabling you to use the bare minimum of filler.

    P.S.

    - Native Annapolitan on January 31, 2012 Reply
  • look delish! can’t wait to try making these and glad there is so little breading.

    - barbara perrone on January 29, 2012 Reply
  • My recipe is very similar but instead of celery I use about 1/4 cup minced green onion. Also I have tried it with half crab and half shrimp chopped up. Even some of the better fake crab works if one can’t get the real thing. I’m from the N.W. and we use dungeness crab.

    - Diane on January 28, 2012 Reply
  • cant wait to try

    - meg on January 25, 2012 Reply
  • yum … I love crab cakes

    - Diane Fuller on January 24, 2012 Reply
  • Found this on pinterest, love new england, from michigan though! going shopping now to make these tonight! We have a nice local meat market so will hopefully find good crabmeat

    - stephanie on January 23, 2012 Reply
  • My comment got scrambled up! This is what I wanted to say: I’m from So. Maryland, St. Mary’s County! Crab country and this recipe is the BOMB! We catch our crabs off our pier on the Wicomico River. Can’t wait to try it with our fresh crabmeat.

    - Vicki on January 10, 2012 Reply
  • I’m from So. Maryland, St. Mary’s County! Crab country. Catch our crabs off our BOMB! Mmmmmm! Can’t wait to try it with our crabmeat.

    - Vicki on January 10, 2012 Reply
  • I wonder how this would taste with “Comeback Sauce”? Yum!

    - Stacey on January 8, 2012 Reply
    • I think it’d be good, Stacey!

      - chefadmin on January 10, 2012 Reply
  • Could you bake these to save on calories from the oil? If so, do you recommend a temp and time?

    - Cindy Santa Ana on January 8, 2012 Reply
    • Hi Cindy, I like to pan fry crab cakes for additional flavor, but you can bake them in a 350 degree oven on a lightly greased baking sheet for about twenty minutes, or until hot. I’d slide them under the broiler at the last minute to get them golden brown on top. Hope that helps!

      - Jenn on January 9, 2012 Reply
  • This recipe is awesome! Better than just about any I’ve had at restaurants and as good as the Maryland Crab Cakes I ate years ago at the restaurant located in the Watergate hotel in D.C. – and those crab cakes were GOOD!!! Thanks!!

    - Christina on January 6, 2012 Reply
  • Can not wait to try this recipe….Thanks….Patsy Dennis

    - Patsy Dennis on November 13, 2011 Reply
  • This looks like a real Maryland recipe, except for the celery, no Marylander would ever put celery in a crab cake. I would also suggest making only four cakes, these are so good you will want a larger crab cake.

    - Jack Ziegler on August 8, 2011 Reply
  • Delicious! This is my new favorite crab cake recipe, for sure.

    - Becca J on July 5, 2011 Reply
  • I just made these for Father’s Day Dinner & they were GREAT! My husband immediately loved them as soon as they hit his taste buds. He’s from DE and loves fresh seafood. These were right up his alley. I paired this with roasted organic red potatoes, corn on the cob & your corn bread recipe. Thanks so much for the recipe…P.S. I’ve been sharing all the recipes on facebook & telling everyone about this wonderful site. Looking forward to making more recipes.

    - Joy on June 19, 2011 Reply
  • I made these the other night and they were delicious! Note for the other gluten-free poster — I could not find GF panko either, so I used regular GF breadcrumbs (Glutino brand). The crabcakes were still fantastic! The tartar sauce is delicious also. However, the quantity of tartar sauce suggested by the recipe is a bit too much — I will halve it next time.

    - Heather on May 24, 2011 Reply
  • mazon). My dad, who grew up in Delaware, would happily live off crab cakes if he could afford it

    - sdfsfasdf on April 27, 2011 Reply
  • I am totally going to try these as soon as I can find gluten-free panko (which I know exists — I might break down and order it from Amazon). My dad, who grew up in Delaware, would happily live off crab cakes if he could afford it and were allowed to do so. Hmm, maybe for his birthday…

    - Elizabethdehoff on March 19, 2011 Reply
  • I made these last night and the were WONDERFUL!

    I live in Houston and I couldn’t find Old Bay, but used Emeril’s Essence successfully instead.

    Thanks for sharing.

    - Monica on September 11, 2010 Reply
    • I too live in Houston and always find old bay at Heb and walmarts.

      - tina on March 24, 2012 Reply
  • I made these exactly as is and they were wonderful. My husband is already asking me to make them again!

    - E.E. on August 15, 2010 Reply
  • This looks fantastic – I’m trying it out this weekend! May I ask – what do you normally serve for side dishes with crab cakes?

    Thanks for all of the fabulous recipes!

    - Sarah Simpson on July 9, 2010 Reply
  • I think even in my dreams I will eat this dish looks really delicious.

    - Health Insurance on July 7, 2010 Reply
  • just love the recipes.

    - marsha on July 7, 2010 Reply
  • Oh my those do look ever so good…. everything about them- the pictures, the words, all of it! Thanks for sharing…now I’m craving! :)

    - the domestic mama on July 6, 2010 Reply
  • I am printing this out as I type so I can make this for dinner. They look beautiful!

    - Chef Danielle on July 6, 2010 Reply
  • Love crabcakes! Your recipe is very similar to what I do – and you are right – the secret is easy on the filler.

    Funny you put this up – I just made Rockfish the other night with a sweet potato/leek/crab/ham hash and thought the leftover hash would make YUMMY crab cakes – I’ll let you know LOL :)

    - Chris Tucker on July 6, 2010 Reply
  • These look delicious!

    - Amy Kelly on July 6, 2010 Reply

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