Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like me
- 1 large egg
- 2½ tablespoons mayonnaise (I like Hellman’s Real)
- 1½ teaspoons Dijon mustard (I like Maille brand)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ cup finely diced celery (you’ll need one stalk)
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat*
- ½ cup panko (I like the Whole Foods 365 brand for this recipe)
- Canola oil
- 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) 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.
- Preheat a large nonstick pan to medium heat and coat with canola oil.
- When the 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
- cup mayonnaise
- 1½ 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