Crab Cakes

24 ingredients
1 steps

Ingredients

  • Ingredients
  • 1 large egg
  • 21/2 tablespoons mayonnaise (I like Hellman's Real)
  • 11/2 teaspoons Dijon mustard (I like Maille brand)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 cup finely diced celery (you'll need one stalk)
  • 2 tablespoons finely chopped fresh parsley
  • 1 pound lump crab meat*
  • 1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
  • Canola oil
  • Directions
  • *If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
  • Quick Tartar Sauce
  • Ingredients
  • 1 cup mayonnaise
  • 11/2 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.

Directions

  1. 1
    {"0":"Ingredients","2":"1 large egg","3":"21\/2 tablespoons mayonnaise (I like Hellman's Real)","4":"11\/2 teaspoons Dijon mustard (I like Maille brand)","5":"1 teaspoon Worcestershire sauce","6":"1 teaspoon Old Bay seasoning","7":"1\/4 teaspoon salt","8":"1\/4 cup finely diced celery (you'll need one stalk)","9":"2 tablespoons finely chopped fresh parsley","10":"1 pound lump crab meat*","11":"1\/2 cup panko (I like the Whole Foods 365 brand for this recipe)","12":"Canola oil","14":"Directions","16":"1. Line a baking sheet with aluminum foil.","18":"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 1\/2 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.","20":"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.","22":"*If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.","24":"Quick Tartar Sauce","26":"Ingredients","28":"1 cup mayonnaise","29":"11\/2 tablespoons sweet pickle relish","30":"1 teaspoon Dijon mustard","31":"1 tablespoon minced red onion","32":"1-2 tablespoons lemon juice, to taste","33":"Salt and freshly ground black pepper, to taste","35":"Directions","37":"Mix all ingredients together in a small bowl. Cover and chill until ready to serve."}

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