Ingredients
2largeeggs
2½tbspmayonnaise
1½tspDijon mustard
1tspWorcestershire sauce
1tspold bay seasoning
¼tspsalt
¼cupcelery,finely diced
2tbspfresh parsley,finely chopped
1lblump crab meat
½cuppanko
canola oil,for cooking
1cupmayonnaise
1½tbspsweet pickle relish
1tspdijon mustard
1tbspred onion,minced
2tbsplemon juice,to taste
Salt and freshly ground black pepper,to taste
Preparation
Line a baking sheet with aluminum foil for easy clean-up.
Combine the eggs, 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.
Using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet.
Cover and refrigerate for at least 1 hour. This helps them set.
Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown. This will take about 3 to 5 minutes per side.
Serve immediately with tartar sauce or a squeeze of lemon.
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
