INGREDIENTS:
1 large egg
2 1/2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko
Canola oil
DIRECTIONS:
Line a baking sheet with aluminum foil
Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add crab meat (be sure to check the meat for any hard and sharp cartilage) adn panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about 1/2 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
Preheat a large nonstick pain to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Quick Tartar Sauce
INGREDIENTS:
1 cup mayonnaise
1 1/2 tablespoon sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoo minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
DIRECTIONS:
Mix all ingredients in a small bowl. Cover and chill until ready to serve.