Maryland-style crab cakes with quick tartar sauce from Once Upon a Chef: The Cookbook: 100 Tested, Perfected, and Family-Approved Recipes (page 44) by Jennifer Segal

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 09, 2022

    This recipe was closest to the one on my Maryland crab purveyor's website. I omitted the celery. Shaped the cakes 2 hrs ahead and chilled them. Instead of frying, I topped each with a small pat of butter and broiled them initially on low (in my toaster oven, to avoid heating the house), then on high to brown the tops a little more, which worked very well. They were delicious with just a squeeze of lemon.

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