Crab Cakes

CRAB CAKES

1 large egg
2 1/2 Tbsp. mayonnaise
11/2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. Old Bay seasoning (not sure we have this in Canada)* see note
1/4 tsp. salt
1/4 cup finely diced celery (you’ll need one stalk)
2 Tbsp. finely chopped fresh parsley
1 lb. lump crab meat*
1/2 cup panko
Canola oil

Line a baking sheet with aluminum foil. 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. 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

1 cup mayonnaise
1 1/2 Tbsp. sweet pickle relish
1 tsp. Dijon mustard
1 Tbsp. minced red onion
1-2 Tbsp. lemon juice, to taste
Salt and freshly ground black pepper, to taste

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