Crab Cakes

I've had crab cakes many times, always searching for a great one! This one qualifies in my book. A perfect blend of ingredients....

• Ready In: 18 mins
• Serves: 2-3
• Yields: 6-7 crab cakes

Ingredients

• 1  large egg
• 2 1⁄2 tablespoons mayonnaise
• 1 1⁄2 teaspoons Dijon mustard
• 1  teaspoon Worcestershire sauce
• 1  teaspoon  Old Bay Seasoning
• 1⁄4 teaspoon salt
• 1⁄4 cup celery or 1  stalk celery, finely diced
• 2  tablespoons parsley (finely chopped)
• 1  green onion (chopped) (optional)
• 1  lb lump crabmeat
• 1⁄2 cup panko breadcrumbs
• 2  tablespoons canola oil (enough to cover bottom of large skillet)

• TARTAR SAUCE

• 1  cup mayonnaise
• 1 1⁄2 teaspoons  sweet pickle relish
• 1  teaspoon Dijon mustard
• 1  tablespoon  minced red onion
• 1  teaspoon lemon juice (to taste)
• 1⁄8 teaspoon salt (optional)
• 1⁄4 teaspoon fresh ground pepper

Directions

1. Line two cake tins with aluminum foil (enough to cover over crab cakes). (You can also use a baking sheet (lined w/foil) making sure your refrigerator is large enough to fit!).
2. Combine egg; mayonnaise; Dijon mustard; Worcestershire sauce; Old Bay seasoning; salt; celery; parsley and green onion (optional).
3. Mix well in a large bowl.
4. Add crab (making sure to remove all hard/sharp cartilage).
5. Add Panko to mix.
6. Gently fold all ingredients until combined, making sure not to shred crab meat.
7. Shape into cakes (about 1/2 cup each).
8. Place in pans (or baking sheet).
9. Cover and refrigerate for 1 hour.
10. Heat Canola oil on medium heat.
11. Cook crab cakes 3 to 5 minutes each side.
12. Serve with chilled; fresh tartar sauce, if desired. (recipe above).
13. TARTAR SAUCE: Mix all ingredients together and chill.