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Ingredients
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1 large egg
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21/2 tablespoons mayonnaise (I like Hellman's Real)
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11/2 teaspoons Dijon mustard (I like Maille brand)
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1 teaspoon Worcestershire sauce
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1 teaspoon Old Bay seasoning
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1/4 teaspoon salt
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1/4 cup finely diced celery (you'll need one stalk)
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2 tablespoons finely chopped fresh parsley
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1 pound lump crab meat*
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1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
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Canola oil
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Directions
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1. Line a baking sheet with aluminum foil.
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2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and 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.
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3. Preheat a large nonstick pan 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.
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*If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
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Quick Tartar Sauce
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Ingredients
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1 cup mayonnaise
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11/2 tablespoons sweet pickle relish
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1 teaspoon Dijon mustard
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1 tablespoon minced red onion
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1-2 tablespoons lemon juice, to taste
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Salt and freshly ground black pepper, to taste
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Directions
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Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
