From DN Recipes by David Nagy · Food & Beverage

Maryland Crab Cakes & Tartar Sauce

Published

Maryland Crab Cakes & Tartar Sauce

INGREDIENTS
  • 1/3 c. mayonnaise
  • 1 large egg, beaten
  • 2 tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp. hot sauce
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. BEST QUALITY jumbo lump crabmeat, picked over for shells
  • 3/4 c. panko bread crumbs (or saltines)
  • 2 tbsp. freshly chopped parsley
  • Canola oil, for frying
  • Lemon wedges, for serving
  • Tartar sauce, for serving


DIRECTIONS
1. In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
2. In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
3. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
4. Serve

TARTAR SAUCE
  • 1 cup mayonnaise, best quality
  • 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