By Jennifer Segal
Servings: Makes 6 crab cakes, enough to serve 3 adults as a main course
Ingredients
For the Crab Cakes
- 2 large eggs
- 2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
- 1-1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup finely diced celery, from one stalk
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat (see note below)
- 1/2 cup panko
- Vegetable or canola oil, for cooking
- For the Quick Tartar Sauce
- 1 cup mayonnaise, best quality such as Hellmann's or Duke's
- 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
Instructions
For the Crab Cakes
- Line a baking sheet with aluminum foil.
- 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; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about � cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
- Visit Maryland Crab Cakes@www.onceuponachef.com For Recipe Instructions.