Maryland Crab Cakes with Quick Tartar Sauce Recipe | Yummly

Maryland Crab Cakes with Quick Tartar Sauce

Ashley: "My whole family loved and devoured these crab cak…" Read More
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  • 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 diced celery (finely, from one stalk)
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat (see note below)
  • 1/2 cup panko
  • vegetable oil (for cooking)
  • 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 red onion (minced)
  • 2 tablespoons lemon juice (to taste)
  • salt
  • freshly ground black pepper
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    NutritionView More

    Sodium35% DV840mg
    Fat32% DV21g
    Protein33% DV17g
    Carbs5% DV14g
    Fiber0% DV0g
    Calories310Calories from Fat190
    Total Fat21g32%
    Saturated Fat3g15%
    Trans Fat0g
    Calories from Fat190
    Total Carbohydrate14g5%
    Dietary Fiber0g0%
    Vitamin A8%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags


    Ashley 7 days ago
    My whole family loved and devoured these crab cakes. So yummy!
    Danette N. 8 days ago
    Very very good! May try to serve with a spicy remoulade next time.
    Barbara 21 days ago
    Made them smaller than the recipe called for and it worked out great for me.
    Alicia P. 21 days ago
    Love these! I make these all summer long! No modifications needed
    naundra t. a month ago
    The crab cakes were a little too big. Maybe one fourth cup size would be better. I didn't make the tarter sauce as I prefer Remoulade sauce.
    Tameka Young a month ago
    I love this recipe. I like how the star was the crab meat. Only modification I made was with the tartar sauce. Added lots of sriracha to give it some heat.
    Maiya 2 months ago
    The crab cakes turned out great! Me being extra I made crab cake fries with a sweet and spicy remoulade & some red peppers and it was great!
    Mina JO 3 months ago
    The taste was delicious the only modifications I made was I added shrimp 🍤
    temar temar 3 months ago
    It was great! The whole family loved them and it made a nice size portion for my family of 4!
    Barrows 3 months ago
    Great! Nice recipe! Delicious!
    Julie 4 months ago
    Great! Very good recipe for a quick delicious dinner.
    Aqila Augusta 8 months ago
    These were soooo good! Restaurant worthy
    Mark S. a year ago
    A half batch with slightly smaller resulting cakes was enjoyed by party of ten. Still good without the pickle relish ingredient (but topped with chipotle aioli sauce). Bulked up the volume with a bit more celery and got good results with less fat by baking them at 400° for about 15 minutes on each side. Also was able to skip the refrigeration step that way!
    Tanner W. a year ago
    How can you beat crabcakes? My fiance (who isn't a huge fan of seafood of any kind) requests these pretty often. Very good.
    Melanie C. a year ago
    Excellent! Have made these several times and did not modify.
    Craven a year ago
    Very tasty!!! We will make these again.
    Bree G. a year ago
    Served this to my family - all of us have lived in Maryland for at least 20 years. Everyone loved them!
    Sohna 2 years ago
    fantastic! followed the recipe exactly, and they were delicious. definitely making this again
    Monika Deliová 2 years ago
    These crab cakes were just amazing ❤️ with the sauce together it was boom! I made a salad from artichokes, cherry tomatoes, pickled white potatoes, and yellow beans, just to have it with something as a healthier version instead of the sauce, both options were so yummy. All family was so satisfied.
    Cory 2 years ago
    could have used more flavor. turn down the heat a little would have been good. my family loved them
    Arlene Bonner 2 years ago
    Great! First time I made crab cakes that did not fall apart. The secret is refrigerating for one hour before frying.
    markell g. 2 years ago
    It was my first time attempting lump crab cakes and I must say they came out great I have alway ate them in restaurants so I had a taste in mind to compare too awesome and easy.
    Ana C. 2 years ago
    Delicious but I struggled to keep them intact while cooking and flipping. But I’ll cook them again! If at first you don’t succeed...
    Bought lump crabmeat from Whole Foods in a can/plastic jar. It was close to $25 a lb. Followed directions exactly. Incredibly delicious and easy. Made with Caesar salad. Thanks for the great recipe.
    Aaron B. 2 years ago
    Amazing! My husband and I highly recommend these crab cakes. The recipe is so easy and they taste better than restaurant made crab cakes! Thank you for the recipe!
    Greg F. 2 years ago
    Fantastic and easy. Added some green and red bell peppers
    Tbone 2 years ago
    Made them for Xmas eve the good part was everyone loved them the bad thing is now I’m told I have to make them every Xmas eve I also tripled the recipe
    David Nicholson 2 years ago
    Ididnt have old bay so I made a makeshift one and had to adjust for the amount of crab I had but it ended great I’ll put a hair less salt and cinnamon next time
    Nelson Gorrick 3 years ago
    So good! Made it for myself since I love alone. Will be eating it for days!
    Tom V. 3 years ago
    This recipe inspired me. I decided to bake the crab cakes instead of pan frying. They turned out just fine.

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