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Maryland Crab Cakes with Quick Tartar Sauce
A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.
406
1,965
40 min
TOTAL TIME
466
CALORIES
$5.09
PER SERVING
Ingredients
17 INGREDIENTS
6 SERVINGS
1 cup mayonnaise
best quality
1 lb lump crab meat
2 large eggs
1 tsp worcestershire sauce
2 tbsp fresh parsley
finely chopped
vegetable oil
for cooking
1/4 tsp salt
1/2 cup panko
1 tsp dijon mustard
1 tbsp lemon juice
to taste
salt and black pepper
to taste
1 1/2 tbsp sweet pickle relish
1 1/2 tsp dijon mustard
1 tsp old bay seasoning
1 tbsp red onion
minced
2 1/2 tbsp mayonnaise
best quality
1/4 cup celery
finely diced
Directions
18 STEPS
30 min
PREP TIME
10 min
COOK TIME
40 min
TOTAL TIME
View Directions on Once Upon A Chef
Health Info
Macros
18g
CARBS
39g
FAT
9g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
SOYBEANS
EGGS
FISH
CRUSTACEAN SHELLFISH
WHEAT
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Frequently Asked Questions
What are crab cakes?
What type of crab meat should I use?
What other ingredients do I need to make crab cakes?
What cooking techniques should I use?
Can I make any substitutions to the recipe?
How can I adjust the texture of my crab cakes?
What are some common mistakes to avoid when making crab cakes?
How do I store leftover crab cakes?
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