Crab Cakes

Crab Cakes

Ingredients:
 
1 large egg
2½ Tbsp mayonnaise 
1½ tsp Dijon mustard 
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
¼ tsp salt
¼ cup celery (finely diced)
2 Tbsp fresh parsley (finely chopped)
1 lb. lump crab meat*
½ cup Panko 
Canola oil

Directions:

• 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) & 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 Tbsp sweet pickle relish
1 tsp Dijon mustard
1 Tbsp minced red onion
1-2 Tbsp lemon juice (to taste)
salt & pepper (to taste)

Directions:

• Mix all ingredients together in a small bowl. 

• Cover and chill until ready to serve.