Ingredients:
For The Crab Cakes:
- 2 large eggs
- 2 ½ tbsps mayonnaise
- 1 ½ tsps Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ¼ tsp salt
- ¼ cup finely diced celery
- 2 tbsps finely chopped fresh parsley
- 1 lb lump crab meat
- ½ cup panko
- vegetable or canola oil
For The Tartar Sauce:
- 1 cup mayonnaise
- 1 ½ tbsps sweet pickle relish
- 1 tsp Dijon mustard
- 1 tbsp minced red onion
- 1-2 tbsps lemon juice
- salt and freshly ground black pepper
Instructions:
- Line a baking sheet with aluminum foil for easy cleanup.
- Place 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 crab meat for any hard, sharp cartilage) and panko; use a rubber spatula to gently fold the mixture together until well combined, being careful not to chop the crab meat. Make 6 cakes (about ½ cup each) and place on the prepared baking sheet. Cover and chill for at least 1 hour. This helps them set up.
- Preheat a large nonstick skillet over medium heat and grease it with oil. When oil is hot, add crab cakes to pan and cook until golden brown, 3 to 5 minutes per side. Be careful as the oil may splash. Warm the crab cakes with tartar sauce.
- In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and black pepper. Cover and cool until ready to serve. Enjoy!
