Maryland Crab Cakes

Ingredients:

Crab Cakes:

1 large egg

2 1/2 Tbsp mayonnaise (I like Hellman's Real)

1 1/2 tsp Dijon mustard (I like Maille brand)

1 tsp Worcestershire sauce

1 tsp Old Bay seasoning

1/4 tsp salt

1/4 cup finely diced celery (you'll need one stalk)

2 Tbsp finely chopped fresh parsley

1 pound lump crab meat

1/2 cup panko (I like the Whole Foods 365 brand for this recipe)

Canola oil

Quick Tartar Sauce:

1 cup mayonnaise

1 1/2 Tbsp sweet pickle relish

1 tsp Dijon mustard

1 Tbsp minced red onion

1-2 Tbsp lemon juice, to taste

Salt and freshly ground black pepper, to taste

Directions:

Crab Cakes:

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 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.

    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.

Tartar Sau:

Mix all ingredients together in a small bowl.

Cover and chill until ready to serve.