Ingredients: 1 large egg Two and a half tablespoons mayonnaise (such as Hellman’s Real) One and a half teaspoons Dijon mustard (such as Maille brand) 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning One quarter teaspoon salt One quarter cup finely diced celery (about one stalk) 2 tablespoons finely chopped fresh parsley 1 pound lump crab meat (check for any cartilage or shell pieces) One half cup panko breadcrumbs (Whole Foods 365 brand recommended) Canola oil, for frying
Instructions: Line a baking sheet with aluminum foil. In a large bowl, combine the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, and parsley. Mix until well blended. Gently fold in the crab meat and panko, being careful not to break up the crab. Mix until just combined. Form the mixture into six crab cakes, using about one half cup per cake. Place them on the prepared baking sheet. Cover and refrigerate for at least one hour to help the crab cakes hold their shape. Preheat a large nonstick skillet over medium heat and coat it with canola oil. Once the oil is hot, add the crab cakes and cook for three to five minutes per side, or until golden brown. Use caution, as the oil may splatter. Serve immediately with tartar sauce or a squeeze of fresh lemon juice. Quick Tartar Sauce
Ingredients: 1 cup mayonnaise One and a half tablespoons sweet pickle relish 1 teaspoon Dijon mustard 1 tablespoon minced red onion One to two tablespoons lemon juice, to taste Salt and freshly ground black pepper, to taste
Instructions: In a small bowl, mix all ingredients until combined. Cover and chill until ready to serve.
