Sunday, April 10, 2016


What You'll Need

  • one large egg
  • 2½ tablespoons mayonnaise (I like Hellman’s Real)
  • 1½ teaspoons Dijon mustard (I like Maille brand)
  • one teaspoon Worcestershire sauce
  • one teaspoon Old Bay seasoning
  • ¼ teaspoon salt
  • ¼ cup finely diced celery (you’ll need one stalk)
  • two tablespoons finely chopped fresh parsley
  • one pound lump crab meat*
  • ½ cup panko (I like the Whole Foods 365 brand for this recipe)
  • Canola oil
  • one cup mayonnaise
  • 1½ tablespoons sweet pickle relish
  • one teaspoon Dijon mustard
  • one tablespoon minced red onion
  • 1-2 tablespoons lemon juice, to taste
  • Salt and freshly ground black pepper, to taste

How to Make It

  • 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 ½ 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
  • Mix all ingredients together in a small bowl. Cover and chill until ready to serve

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