Maryland Crab Cakes with Quick Tartar Sauce



By Jennifer Segal
Servings: Makes 6 crab cakes, enough to serve 3 adults as a main course
INGREDIENTS

FOR THE CRAB CAKES

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  • 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

  1. FOR THE CRAB CAKES
  2. Line a baking sheet with aluminum foil for easy clean-up.
For full instructions you can go to : https://www.onceuponachef.com

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