Crab Cakes

19 ingredients
16 steps

Ingredients

  • 1 large egg
  • 2 12 tablespoons mayonnaise
  • 1 12 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay Seasoning
  • 14 teaspoon salt
  • 14 cup celery or 1 stalk celery, finely diced
  • 2 tablespoons parsley (finely chopped)
  • 1 green onion (chopped) (optional)
  • 1 lb lump crabmeat
  • 12 cup panko breadcrumbs
  • 2 tablespoons canola oil (enough to cover bottom of large skillet)
  • 1 cup mayonnaise
  • 1 12 teaspoons sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced red onion
  • 1 teaspoon lemon juice (to taste)
  • 18 teaspoon salt (optional)
  • 14 teaspoon fresh ground pepper

Directions

  1. 1
    Line two cake tins with aluminum foil (enough to cover over crab cakes).
  2. 2
    (You can also use a baking sheet (lined w/foil) making sure your refrigerator is large enough to fit!
  3. 3
    ).
  4. 4
    Combine egg; mayonnaise; Dijon mustard; Worcestershire sauce; Old Bay seasoning; salt; celery; parsley and green onion (optional).
  5. 5
    Mix well in a large bowl.
  6. 6
    Add crab (making sure to remove all hard/sharp cartilage).
  7. 7
    Add Panko to mix.
  8. 8
    Gently fold all ingredients until combined, making sure not to shred crab meat.
  9. 9
    Shape into cakes (about 1/2 cup each).
  10. 10
    Place in pans (or baking sheet).
  11. 11
    Cover and refrigerate for 1 hour.
  12. 12
    Heat Canola oil on medium heat.
  13. 13
    Cook crab cakes 3 to 5 minutes each side.
  14. 14
    Serve with chilled; fresh tartar sauce, if desired.
  15. 15
    (recipe above).
  16. 16
    TARTAR SAUCE: Mix all ingredients together and chill.

Products Matching These Ingredients

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