MARYLAND CRAB CAKES

 

1 large egg...

2½ tablespoons mayonnaise (I like Hellman's Real)

1½ teaspoons Dijon mustard (I like Maille brand)

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

¼ teaspoon salt

¼ cup finely diced celery (you'll need one stalk)

2 tablespoons finely chopped fresh parsley

1 pound lump crab meat*

½ cup panko (I like the Whole Foods 365 brand for this recipe)

Canola oil

 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 ½ 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.

Quick Tartar Sauce

Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.