2 to 3 Tbsp. mayonnaise
1 to 2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. Old Bay seasoning
¼ tsp. salt
¼ tsp. freshly ground pepper
¼ cup celery, finely diced
2 Tbsp. fresh parsley, finely chopped
1 lb. lump crab meat
½ cup panko breadcrumbs
Canola oil (use enough to cook the crab cakes)
1 cup mayonnaise
1½ Tbsp. sweet pickle relish
1 tsp. Dijon mustard
1 Tbsp. red onion, finely chopped
1 to 2 Tbsp. lemon juice
Salt and freshly ground black pepper, to taste
- Use a baking sheet and line with aluminum foil.
- Make the crab cake mix by combining the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay seasoning, salt, celery, and parsley in a large bowl, and mix well.
- Before you add the crab meat, inspect it for any shells or sharp bits, then combine into the mixture. Add the crab meat and panko with a rubber spatula; gently fold the mixture as to not to shred the crab meat. Mix just until the ingredients come together – be sure that you don’t overwork the mixture.
- Shape the crab mixture into 6 crab cakes (each about ½ cup) and place on the prepared baking sheet. Allow the cakes to set in the refrigerator for an hour.
- Bring a large nonstick pan to medium heat and add canola oil. Once the oil is hot, add the cakes and cook each side until golden brown, about 3 to 5 minutes per side. Be careful as oil may splatter. Season the cakes with salt right when they come out of the pan and serve right away with tartar sauce and a squeeze of lemon.
Combine all of the ingredients in a small bowl and mix until it comes together. Keep chilled until ready to serve.
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