Maryland Crab Cakes

Source

Maryland Crab Cakes
Yield: 6 servings

1 large egg
2 1/2 tablespoons mayonnaise
1/2 teaspoons dijon mustard
1 teaspoon worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery (one rib)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
 1/2 cup Panko bread crumbs

1. Line a baking sheet with aluminum foil.

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 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.

3. Preheat a large nonstick pan to medium heat and coat with oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

1 cup mayonnaise
1 1/2 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

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

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