MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE RECIPE

A Maryland staple, these crab cakes made from fresh lump crab meat and Old Bay are authentic and easy to prepare.

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

·         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 for easy clean-up.

2.  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; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.

3.  Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 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.

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.

Note: The nutritional information is for the crab cakes only.

Recipe from onceuponachef.com

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