Maryland crab cakes with a tarragon and butter sauce


by: Basilico

A crab cake is an American dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Occasionally other ingredients such as red or green peppers or pink radishes are added, at which point the cake is then sautéed, baked, or grilled and then served. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the state of Maryland and the city of Baltimore.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

1 lb (450 g) fresh white crabmeat

1/2 cup (40 g) finely crushed Saltine crackers

1 egg (beaten)

2 tablespoons Mayonnaise (made with sunflower oil)

1 tablespoon English mustard powder

1 tablespoon lemon juice

dash of Worcestershire sauce

2 tablespoons chopped flat-leaf parsley

1/4 cup Clarified Butter

Salt and freshly ground white pepper


1/4 cup white wine vinegar

1/4 cup Clarified Butter

1 plum tomato (skinned, seeded, and diced)

1 teaspoon chopped tarragon

Nutrition Facts
Maryland crab cakes with a tarragon and butter sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 393

  • Total Fat: 28.5 g
  •     Saturated Fat: 15.6 g
  •     Trans Fat: 1 g
  • Cholesterol: 166.3 mg
  • Sodium: 985.9 mg
  • Total Carbs: 7.8 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 1.7 g
  • Protein: 23.7 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Add some finely crashed cracker crumbs to the crab meat to absorb any excess moisture in the meat.

2.  Make a binding mixture of beaten egg, mayonnaise, mustard, lemon juice, worcestershire sauce, and seasoning.

3.  Fold this into the crab meat, taking care not to break up the lumps of crab too much,then stir in some chopped parsley.

4.  Shape the mixture into eight 3-inch (7.5-cm) patties. Put them onto a plate, cover, and chill for at least 1 hour to help them firm up.

5.  Pour some clarified butter into a well-seasoned or nonstick frying pan and let it get hot.

6.  Add the crab cakes and fry them over a medium heat for 2 to 3 minutes on each side, until crisp and golden.

7.  Lift two cakes into the center of each warmed plate and spoon some of the tarragon butter sauce around them.

8.  Meanwhile, for the sauce, boil the vinegar in a small pan until reduced to about 2 tablespoons. Add the clarified butter, diced tomato, chopped tarragon, and some salt and pepper to taste, and gently warm through. Serve with the crab cakes.

related recipes