Maryland Crab Cakes with Quick Tartar Sauce

By Jennifer Segal
Servings: Makes 6 crab cakes, enough to serve 3 adults as a main course
INGREDIENTSFOR THE CRAB CAKES
- 2 large eggs
- 2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
- 1-1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup finely diced celery, from one stalk
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat (see note below)
- 1/2 cup panko
- Vegetable oil, for cooking
- FOR THE QUICK TARTAR SAUCE
- 1 cup mayonnaise, best quality such as Hellmann's or Duke's
- 1-1/2 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
INSTRUCTIONS
- FOR THE CRAB CAKES
- Line a baking sheet with aluminum foil for easy clean-up.
For full instructions you can go to : https://www.onceuponachef.com