Maryland CRAB CAKES by Judith Treharne - Two Best Complimentary Sauces Ever!

Maryland CRAB CAKES by Judith Treharne - Two Best Complimentary Sauces Ever!OUR RECIPES & CULINARY HISTORICAL CONTENT ARE FREE Were proud to share our collection of recipes and historical stories at no cost. If you enjoy what we do and would like to help us continue this work, a small $7. 00 donation is greatly appreciated. Thank you for supporting the documentation and preservation of culinary history. The Story of Crab Cakes Crab cakes have been a beloved staple of American seafood cuisine for more than two centuries. Their

🍽️ OUR RECIPES & CULINARY HISTORICAL CONTENT ARE FREE

We’re proud to share our collection of recipes and historical stories at no cost.
If you enjoy what we do and would like to help us continue this work,
a small $7.00 donation is greatly appreciated.

🙏 Thank you for supporting the documentation and preservation of culinary history.

The Story of Crab Cakes

Crab cakes have been a beloved staple of American seafood cuisine for more than two centuries. Their story begins in the early 19th century along Chesapeake Bay in Maryland, where blue crabs were caught in abundance. Fishermen, eager to use the delicate meat before it spoiled, created a simple mixture of crab, egg, and crushed crackers, frying the patties in lard.

Through the decades, the recipe evolved, adding mayonnaise, mustard, herbs, breadcrumbs, and seasoning blends like Old Bay. By the mid-20th century, crab cakes had become a staple of East Coast restaurant menus, eventually spreading nationwide.

Today, they’re celebrated in countless variations—Maryland-style classics, Cajun-spiced versions, Asian-inspired creations with ginger and soy, and even healthy baked renditions. Whether you prefer crisp and pan-fried or oven-baked, their appeal lies in showcasing the sweet, briny flavor of fresh crab.

Scroll down for Cocktail and Tartar Sauce Recipes

Maryland Crab Cakes

By Judith Treharne
With two perfect companion sauces by Chef Charles Knight

Equipment

• Large stainless steel mixing bowl
• Stainless steel cookie sheet
• Large skillet or electric skillet

Prep Time: 30 minutes
Yield: 6 crab cakes

Ingredients

• 1 large egg
• 2½ tbsp mayonnaise (Hellman’s Real recommended)
• 1½ tsp Dijon mustard (Maille recommended)
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• ¼ cup finely diced celery (about 1 stalk)
• 2 tbsp finely chopped fresh parsley
• 1 lb lump crab meat* (check for cartilage)
• ½ cup panko breadcrumbs (Whole Foods 365 recommended)
• 2 tbsp unsalted butter

Directions

1. In a large mixing bowl, combine egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, celery, and parsley. Mix well.
2. Gently fold in the crab meat and panko until just combined—avoid breaking up the crab lumps.
3. Shape into 6 cakes (about ½ cup each) and place on a prepared baking sheet. Cover and refrigerate at least 1 hour.
4. Preheat skillet over medium heat (275°F / 135°C). Melt the butter.
5. When butter bubbles, add crab cakes. Cook until golden brown, 3–5 minutes per side.
6. Serve hot with tartar sauce or fresh lemon.

Quick Tartar Sauce

Equipment

• 1-qt mixing bowl
• Measuring cup & spoons

Prep Time: 5 minutes
Yield: 4–6 servings

Ingredients

• 1 cup mayonnaise
• 1½ tbsp sweet pickle relish
• 1 tsp Dijon mustard
• 1 tbsp minced red onion
• 1–2 tbsp lemon juice
• Salt & pepper to taste

Directions

1. Mix all ingredients in a small bowl.
2. Cover and chill until ready to serve.

The Best Cocktail Sauce You’ve Ever Had

Equipment

• 1-qt mixing bowl or Pyrex measuring cup
• Measuring cup & spoons

Prep Time: 5 minutes
Yield: 4–6 servings

Ingredients

• 1 cup ketchup
• ½ cup prepared horseradish
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp Crystal hot sauce
• Juice of 1 small lime

Directions

1. Combine all ingredients in a mixing bowl or Pyrex cup.
2. Mix well, cover, and refrigerate.
3. Serve with crab cakes, shrimp, lobster, raw clams, and oysters.

Tip from the Chef: Fresh lump crab meat is worth the splurge—its sweetness and texture make the difference. If you can find it from Maryland blue crabs, it is even better.