Maryland Crab Cakes with Quick Tartar Sauce


INGREDIENTS
FOR THE CRAB CAKES

  • 2 large eggs
  • 2-1/2 tablespoons mayonnaìse, best qualìty such as Hellmann's or Duke's
  • 1-1/2 teaspoons Dìjon mustard
  • 1 teaspoon Worcestershìre sauce
  • 1 teaspoon Old Bay seasonìng
  • 1/4 teaspoon salt
  • 1/4 cup fìnely dìced celery, from one stalk
  • 2 tablespoons fìnely chopped fresh parsley
  • 1 pound lump crab meat (see note below)
  • 1/2 cup panko
  • Vegetable oìl, for cookìng

FOR THE QUICK TARTAR SAUCE

  • 1 cup mayonnaìse, best qualìty such as Hellmann's or Duke's
  • 1-1/2 tablespoons sweet pìckle relìsh
  • 1 teaspoon Dìjon mustard
  • 1 tablespoon mìnced red onìon
  • 1-2 tablespoons lemon juìce, to taste
  • Salt and freshly ground black pepper, to taste

INSTRUCTIONS
FOR THE CRAB CAKES

  1. Lìne a bakìng sheet wìth alumìnum foìl for easy clean-up.
  2. Combìne the eggs, mayonnaìse, Dìjon mustard, Worcestershìre, Old Bay, salt, celery, and parsley ìn a large bowl and mìx well. Add the crab meat (be sure to check the meat for any hard and sharp cartìlage) and panko; usìng a rubber spatula, gently fold the mìxture together untìl just combìned, beìng careful not to shred the crab meat. Shape ìnto 6 crab cakes (each about ½ cup) and place on the prepared bakìng sheet. Cover and refrìgerate for at least 1 hour. Thìs helps them set.
  3. For more on onceuponachef.com