Maryland Crab Cakes with Quick Tartar Sauce

When you sleep in Maryland, feeding Chesapeake blue crabs is much a religion—and, in my family, we tend to area unit all loyal devotees. each summer, we tend to hit all of our favourite crab shacks, from native joints all the thanks to dives on the jap shore, wherever you'll look out over the Bay and place your feet within the sand. I’d ne'er try creating steamed blue crabs reception (live crabs, large steamers—yikes!) however I do usually build crab cakes, that area unit even as delicious and then abundant easier to arrange, to not mention eat. The secret is to use recent lump crab and to travel light-weight on the filler. These have merely enough filler to bind the crab along and additionally add nice flavor. i like them with the fast sauce below, however you may additionally serve them with lemon wedges or sauce.

Maryland Crab Cakes with Quick Tartar Sauce

The most necessary factor once you’re creating crab cakes is to use recent, sensible quality lump crab meat. i purchase mine at Whole Foods, which may be big-ticket, however one pound is enough to form six generous crab cakes (or twelve mini ones), that feeds my family of 4 simply.

Servings: Makes half dozen crab cakes, enough to serve three adults as a main course

INGREDIENTS

FOR THE CRAB CAKES

• 2 giant eggs
• 2-1/2 tablespoons salad dressing, highest quality like Hellmann's or Duke's
• 1-1/2 teaspoons metropolis mustard
• 1 teaspoon Worcestershire
• 1 teaspoon previous Bay seasoning
• 1/4 teaspoon salt
• 1/4 cup finely diced celery, from one stalk
• 2 tablespoons finely shredded recent parsley
• 1 pound lump crab meat (see note below)
• 1/2 cup panko
• Vegetable oil, for cookery
• FOR the fast sauce
• 1 cup salad dressing, highest quality like Hellmann's or Duke's
• 1-1/2 tablespoons pickle relish
• 1 teaspoon metropolis mustard
• 1 tablespoon minced Spanish onion
• 1-2 tablespoons juice, to taste
• Salt and freshly ground black pepper, to taste

INSTRUCTIONS

FOR THE CRAB CAKES

1. Line a baking sheet with aluminium foil for simple clean-up.
2. Combine the eggs, mayonnaise, metropolis mustard, Worcestershire, Old Bay, salt, celery, and parsley during a giant bowl and blend well. Add the crab meat (be guaranteed to check the meat for any laborious and sharp cartilage) and panko; employing a rubber spatula, gently fold the mixture along till simply combined, being careful to not shred the crab meat. form into half dozen crab cakes (each regarding ½ cup) and place on the ready baking sheet. cowl and refrigerate for a minimum of one hour. This helps them set.
3. Preheat an oversized slippery  pan to medium heat and coat with vegetable oil. once the oil is hot, place the crab cakes within the pan and cook till golden brown, three to five minutes per aspect. use caution as oil could splatter. Serve straight off with sauce or a squeeze of lemon.
4. FOR the fast sauce
5. Mix all ingredients along during a tiny bowl. cowl and chill till able to serve.
6. Note: If you'll solely notice large lump crab meat, you will got to break the items up a touch. If the clumps area unit overlarge, the crab cakes will not hold along well.

Source Reference : Crab Cakes