When you live in Maryland, eating Chesapeake blue crabs and crab cakes 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 the Eastern shore, where you can look out over the bay and put your feet in the sand.
当你住在马里兰州时，吃切萨皮克蓝蟹和蟹饼实际上是一种宗教——在我家，我们都是忠实的信徒。每年夏天，我们都会光顾我们最喜欢的所有螃蟹窝，从当地的螃蟹一直到东岸，在那里您可以俯瞰海湾并将脚伸入沙滩。
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 easier to prepare (not to mention eat). The key is using fresh lump crabmeat and just enough filler to bind the crabmeat together. I love them with tartar sauce, but you could also serve them with lemon wedges or cocktail sauce.
我从不尝试在家里做清蒸蓝蟹。活螃蟹，巨大的蒸笼——哎呀！但我确实经常做蟹饼，它们同样美味而且更容易准备（更不用说吃了）。关键是使用新鲜的蟹肉块和足够的填充物将蟹肉粘合在一起。我喜欢配塔塔酱，但你也可以配上柠檬角或鸡尾酒酱。
WHAT YOU’LL NEED TO MAKE MARYLAND CRAB CAKES
制作马里兰蟹饼需要什么
It’s very important to use fresh, good-quality lump crab meat. Look for fresh-off-the-boat crab meat, which is sold in a clear plastic container, usually resting on ice in the seafood department. It’s expensive, but one pound is enough to make six generous crab cakes (or 12 mini ones), which feeds my family of four easily.
使用新鲜、优质的蟹肉块非常重要。寻找新鲜的下船蟹肉，这些蟹肉装在透明塑料容器中出售，通常放在海鲜部门的冰上。它很贵，但一磅足以制作六个慷慨的蟹肉蛋糕（或 12 个迷你蛋糕），很容易养活我一家四口。
If fresh lump crab meat is not available, the second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year-round. Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the meat.
如果没有新鲜的蟹肉块，第二好的选择是冷藏蟹肉，例如 Phillip's，它全年都可以买到。避免货架稳定的罐装蟹肉，其中含有影响肉的味道和质地的添加剂。
Note that celery is not traditional in Maryland crab cakes, but I love the little crunch it adds; feel free to leave it out if you’re a purist.
请注意，芹菜在马里兰蟹饼中不是传统的，但我喜欢它添加的小松脆感；如果您是纯粹主义者，请随意将其排除在外。
STEP-BY-STEP INSTRUCTIONS
分步说明
Make the Crab Cakes
做蟹饼
To begin, combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a bowl.
首先，将鸡蛋、蛋黄酱、第戎芥末、伍斯特郡、老湾、盐、芹菜和欧芹放入碗中。
Mix well to combine.
混合均匀。
Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko.
加入蟹肉（一定要检查蟹肉是否有硬而锋利的软骨）和panko。
Gently fold the mixture together until just combined, being careful not to shred the crab meat.
轻轻地将混合物折叠在一起直到完全混合，小心不要切碎蟹肉。
Shape into 6 large crab cakes (about ½ cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour. This is really important to help the crab cakes set.
做成 6 个大蟹饼（每个约 ½ 杯），放在烤盘上。盖上盖子并冷藏至少 1 小时。这对于帮助制作蟹饼非常重要。
Preheat a large nonstick pan to medium heat and coat with oil. When the oil is hot, place crab cakes in the pan and cook until golden brown, about 3 to 5 minutes.
将一个大的不粘锅预热至中火并涂上油。油热后，将蟹饼放入锅中，煮至金黄色，大约需要 3 到 5 分钟。
Flip and cook 3 to 5 minutes more, or until golden. Be careful as the oil may splatter.
翻转并再煮 3 到 5 分钟，或直到金黄。小心，因为油可能会飞溅。
Make the Tartar Sauce
制作塔塔酱
Combine the mayonnaise, Dijon mustard, sweet pickle relish, red onion, lemon, salt, and pepper in a small bowl.
将蛋黄酱、第戎芥末、甜泡菜酱、红洋葱、柠檬、盐和胡椒粉混合在一个小碗中。
Whisk well, then cover and chill until ready to serve.
搅拌均匀，然后盖上盖子冷却，直到可以食用。
Enjoy!
享用吧！
