Maryland Crab Cakes with Quick Tartar Sauce

When you live in Maryland, eating Chesapeake blue crabs is practically a religion—and, in my family, we are all loyal devotees. Every summer, we hit all of our favorite crab shacks, from local joints all the way to dives on the Eastern shore, where you can look out over the Bay and put your feet in the sand. I’d never attempt making steamed blue crabs at home (live crabs, giant steamers—yikes!) but I do often make crab cakes, which are just as delicious and so much easier to prepare, not to mention eat. The key is to use fresh lump crabmeat and to go light on the filler. These have just enough filler to bind the crabmeat together and also add great flavor. I love them with the quick tartar sauce below, but you could also serve them with lemon wedges or cocktail sauce.
When you live in Maryland, eating Chesapeake blue crabs is practically a religion—and, in my family, we are all loyal devotees. Every summer, we hit all of our favorite crab shacks, from local joints all the way to dives on the Eastern shore, where you can look out over the Bay and put your feet in the sand. I’d never attempt making steamed blue crabs at home (live crabs, giant steamers—yikes!) but I do often make crab cakes, which are just as delicious and so much easier to prepare, not to mention eat. The key is to use fresh lump crabmeat and to go light on the filler. These have just enough filler to bind the crabmeat together and also add great flavor. I love them with the quick tartar sauce below, but you could also serve them with lemon wedges or cocktail sauce.