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
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.
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