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Maryland Crab Cakes

FOR ALL YOU CRAB CAKE LOVERS!! HERE YA GO!! YES!

MARYLAND CRAB CAKES:

 

INGREDIENTS:

1 large egg

2½ tablespoons mayonnaise (I like Hellman’s Real)

… 1½ teaspoons Dijon mustard (I like Maille brand)

1 teaspoon Worcestershire sauce

1 teaspoon OldBay seasoning

¼ teaspoon salt

¼ cup finely diced celery (you’ll need one stalk)

2 tablespoons finely chopped fresh parsley

1 pound lump crab meat*

½ cup panko (I like the Whole Foods 365 brand for this recipe)

Canola oil

 

DIRECTIONS:

1. Line a baking sheet with aluminum foil.

 

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, OldBay, 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.

 

Quick Tartar Sauce

 

Ingredients:

1 cup mayonnaise

1½ tablespoons sweet pickle relish

1 teaspoon Dijon mustard

1 tablespoon minced red onion

1-2 tablespoons lemon juice, to taste

Salt and freshly ground black pepper, to taste

 

Directions:

Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

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