This Maryland-style crab cake recipe with tartar sauce features jumbo lump crabmeat and very little filler – just enough so they don’t fall apart in the pan. Recipe courtesy of Food Network ...

Shape into bite-sized crab cakes. Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.

Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.

Dip the cakes into the remaining panko. Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side.

Step 1, In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and …

Crab Cakes: 1 pound lump Dungeness crabmeat, drained. 3 cups fresh bread crumbs, divided. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon hot sauce. 3 eggs, divided