Maryland Crab Cakes by Judith Treharne

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EQUIPMENT: Large stainless mixing bowl, stainless cookie sheet or Jelly-Roll Pan, 13-inch French skillet

PREPARATION TIME: 30 minutes - makes 6 crab cakes


  • 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 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)
  • 2 tablespoons unsalted butter

In the large mixing bowl, combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, celery, and parsley and mix well. 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. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

Preheat the 13” French skillet over medium heat 275°F (135°C) heat and melt the butter. When the butter begins to bubble, place crab cakes to pan and cook until golden brown, about 3-5 minutes per side. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

EQUIPMENT: 1 Qt. Mixing bowl, measuring cup, measuring spoons

PREPARATION TIME: 5 Minutes – Makes 4 to 6 servings


  • 1 cup mayonnaise
  • 1½ tablespoons sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced red onion
  • 1-2 tablespoons lemon juice
  • Salt and freshly ground black pepper, to taste

Directions: Mix all ingredients together in a small mixing bowl. Cover and chill until ready to serve.


EQUIPMENT: 1 Qt. Mixing bowl, measuring cup, measuring spoons

PREPARATION TIME: 5 Minutes – Makes 4 to 6 servings


  • 1 cup catsup
  • ½ cup prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Crystal hot sauce
  • 1 juice of one small lime

I like to combine the ingredients in a 1 quart Pyrex measure cup. Combine all the ingredients, mix well. Cover with plastic wrap and place in refrigerator until ready to serve.

To serve, with cooked shrimp and lobster, raw clams and oysters, and crab cakes

Chipotle Mayonnaise:

  • ¾-cup mayonnaise
  • 1 chipotle Chile in adobo
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay Seasoning
  • 1 teaspoon Dijon mustard
  • Salt
  • Freshly ground pepper
  • Pure olive oil

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