Crab Cakes with Quick Tartar Sauce

My obsession with crab cakes began in early 1998, in a somewhat unlikely way. As a first year associate on the Saks Fifth Avenue audit, I spent three weeks in Aberdeen, Maryland at their distribution center, spending many, many hours a day with my audit team and the employees who worked in the accounting department. As we were New York City based, we crammed a lot into those three weeks, working pretty much non-stop for the 21 days. (We got one day off where we were able to have our spouse or significant other come for a visit.)

It probably sounds like a terrible experience, but there were actually quite a few perks, including having our laundry done and a really awesome company store to shop in! By far the best part was our audit team, though. With a group all under 30, we had a lot of fun together in our limited time off, with meals being the highlight of every evening. Our “home away from home”, the Sheraton Four Points, took good care of us, and we had a great hibachi restaurant next door that was on our regular rotation, too.

More than 23 years later, there is one menu item that stand outs for me from those two years I spent on that audit. Probably not surprising given it was Maryland, but crab cakes were what I ate almost every night. I spent my middle school and high school years in Virginia, so crab cakes were not new to me, but Maryland crab cakes took my love of them to a whole new level.

Back in 1998, McGregor’s in Havre de Grace had just celebrated its 10th anniversary. More than thirty years later, it is still going strong. (There is actually a sign for it on I-95 so you don’t miss the stop!) McGregor’s was our “fancy” dinner option, which we treated ourselves to at least two or three times each year. I never ordered anything but the crab cakes, because I couldn’t imagine anything being better!

I will give full credit to the Sheraton Four Points, where we ate most of our meals because they stayed open for our often very late dinners. Their crab cakes were also excellent, and I ordered little else from that menu as well. Crab cakes seem to be one of those foods that I don’t get sick of, particularly when you can vary the sides or make one a sandwich. 😉 (I highly recommend crab cakes eggs Benedict as a breakfast option, too.)

Even in Hong Kong, I still order crab cakes if they are on the menu. I have had some disappointing ones for sure, but also some excellent ones. The old Intercontinental in TST had the best version of crab cakes eggs Benedict that I have ever had, and the American Club regularly has different versions that are very good, if not totally traditional. (Don’t underestimate how delicious a Thai-style crab cake can be!)

I am seriously counting down the days until I can enjoy my beloved crab cakes at Sweetwater Tavern (or any of the Great American Restaurants restaurants) in Northern Virginia and at at Bricktop’s in Naples, Florida this summer when we visit in August. Until then, I will make this version every few weeks to tide me over. I dare say they are almost as good as some restaurants, and way easier than you would think, too!

What I love about crab cakes, is that you can make the tartar sauce and form them ahead of time and just cook them right before serving. First, make the tartar sauce:

Combine 1/2 cup mayonnaise, 1/4 cup chopped dill pickles or Cornichons (or pickle relish), 1 teaspoon Dijon mustard, 1 tablespoon parsley or dill, 1/2 teaspoon lemon juice, 1/2 teaspoon sugar (omit if using pickle relish), and 1 tablespoon chopped shallot or red onion (optional) in a small bowl. Refrigerate until ready to use and for up to 5 days. (If you like a lot of tartar sauce with your crab cakes, I recommend doubling the recipe.)

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For the crab cakes you will need the following:

Combine 1 egg, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest, 2 teaspoons lemon juice, 1/4 teaspoon salt and 1/2 teaspoon Old Bay seasoning in a medium bowl and whisk until fully combined.

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Add 1 pound crab meat, 1/2 cup panko bread crumbs, 1/4 cup chopped green onions and 1-2 tablespoons parsley to the bowl and mix gently with your hands or a spatula, being careful not to break up the crab pieces or over mix.

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Form mixture into 8 patties that are about three inches in diameter. (You can make larger or smaller patties if desired.) For best results, refrigerate for at least 30 minutes before cooking.

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Heat 1-2 tablespoons of canola (or olive) oil in a large non-stick skillet or well-seasoned cast iron pan until shimmering. Add the crab cakes and cook for approximately 4-5 minutes per side or until golden brown.

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Serve immediately with lemon wedges and tartar sauce.

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