Maryland Crab Cakes

By Venzie

Ingredients

• 1 large egg
• 2 1/2 tablespoon mayonnaise (I like Hellman’s Real)
• 1 1/2 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay Seasoning
• 1/4 teaspoon salt
• 1/4 cup celery (diced finely, you’ll need one stalk)
• 2 tablespoon fresh parsley (finely chopped)
• 1 lb lump crab meat
• 1/2 cup Panko (I like the Whole Foods 365 brand for this recipe)
• canola oil
• 1 cup mayonnaise
• 1 1/2 tablespoon pickle relish (sweet)
• 1 teaspoon Dijon mustard
• 1 tablespoon red onion (minced)
• 2 tab;espoon lemon juice (to taste)
• black pepper
• salt

Details

Adapted from www2.gooseberrypatch.com

Preparation

Step 1

1 hr 25 min Makes 6 crab cakes, enough to serve 3 adults as a main course

1. Line a baking sheet with aluminum foil.

2. 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.

3. 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.