Servings: Makes 6 crab cakes, enough to serve 3 adults as a main course
Ingredients
For the Crab Cakes
2large eggs
2-1/2 tablespoonsmayonnaise, best quality such as Hellmann’s or Duke’s
1-1/2 teaspoonsDijon mustard
1 teaspoonWorcestershire sauce
1 teaspoonOld Bay seasoning
1/4 teaspoonsalt
1/4 cupfinely diced celery, from one stalk
2 tablespoonsfinely chopped fresh parsley
1 poundlump crab meat (see note below)
1/2 cuppanko
Vegetable or canola oil, for cooking
For the Quick Tartar Sauce
1 cupmayonnaise, best quality such as Hellmann’s or Duke’s
1-1/2 tablespoonssweet pickle relish
1 teaspoonDijon mustard
1 tablespoonminced red onion
1-2 tablespoonslemon 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 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.
For the Quick Tartar Sauce
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.
