Maryland Crab Cakes!!! | Min Yx Games Maryland Crab Cakes!!! | Min Yx Games
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Maryland Crab Cakes!!!

Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like me



  • 1 large egg
  • 2½ tablespoons mayonnaise (I like Hellman’s Real)
  • 1½ teaspoons Dijon mustard (I like Maille brand)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon salt
  • ¼ cup finely diced celery (you’ll need one stalk)
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat*
  • ½ cup panko (I like the Whole Foods 365 brand for this recipe)
  • Canola oil



  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.
  3. 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.
  4. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet.
  5. Cover and refrigerate for at least 1 hour.
  6. Preheat a large nonstick pan to medium heat and coat with canola oil.
  7. When the oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side.
  8. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
  9. Quick Tartar Sauce


  • cup mayonnaise
  • 1½ 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


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

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