Jumbo Lump Maryland Crab Cakes

Make delicious crab cakes with a home - made tartar sauce.


  • 1 1/4 cups mayonnaise
  • 4 tblsp dijon mustard
  • 2 tblsp crab boil seasoning (recommended: old bay)
  • 1 tblsp fresh lemon juice
  • 1 tblsp worcestershire sauce
  • 1 tsp freshly chopped parsley leaves
  • 2 eggs (beaten)
  • 1 lb lump or backfin crabmeat
  • 1 lb jumbo lump crabmeat
  • 2 slices white bread (crusts removed and torn into small pieces)
  • 1/4 cup unsalted butter (as needed)
  • for the tartar sauce:
  • 1 cup thick mayonnaise
  • 1/4 cup gherkins (roughly chopped)
  • 1/4 cup capers (roughly chopped)
  • 1 tblsp lemon juice
  • 1/2 tablespoon white wine vinegar
  • 1 tblsp flat leaf parsley (chopped)
  • 1/2 tablespoon tarragon (chopped)


  1. Whisk together the first 7 ingredients in a bowl and set aside.
  2. Spread the crab meat on a flat surface and carefully remove any bits of shell.
  3. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined.
  4. Allow the mixture to rest in refrigerator for 10 minutes.
  5. Shape the mixture into 12 even-sized cakes (approximately 4 ounces each).
  6. Chill the crab cakes for at least 30 minutes or up to overnight to firm up. (This will allow all the flavours to come together and intensify.)
  7. Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through.
  8. For a healthier option the crab cakes can also be oven baked at 180°C (Gas 4) for 15 - 20 minutes
  9. Serve immediately.
  10. To make the tartare sauce:
  11. Mix all the ingredients together combining thoroughly. Let stand for 1 hour or preferably over night.


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