Maryland Crab Cakes with Quick Tartar Sauce
INGREDIENTS
FOR THE CRAB CAKES
- 2 large eggs
- 2-1/2 tablespoons mayonnaìse, best qualìty such as Hellmann's or Duke's
- 1-1/2 teaspoons Dìjon mustard
- 1 teaspoon Worcestershìre sauce
- 1 teaspoon Old Bay seasonìng
- 1/4 teaspoon salt
- 1/4 cup fìnely dìced celery, from one stalk
- 2 tablespoons fìnely chopped fresh parsley
- 1 pound lump crab meat (see note below)
- 1/2 cup panko
- Vegetable oìl, for cookìng
FOR THE QUICK TARTAR SAUCE
- 1 cup mayonnaìse, best qualìty such as Hellmann's or Duke's
- 1-1/2 tablespoons sweet pìckle relìsh
- 1 teaspoon Dìjon mustard
- 1 tablespoon mìnced red onìon
- 1-2 tablespoons lemon juìce, to taste
- Salt and freshly ground black pepper, to taste
INSTRUCTIONS
FOR THE CRAB CAKES
- Lìne a bakìng sheet wìth alumìnum foìl for easy clean-up.
- Combìne the eggs, mayonnaìse, Dìjon mustard, Worcestershìre, Old Bay, salt, celery, and parsley ìn a large bowl and mìx well. Add the crab meat (be sure to check the meat for any hard and sharp cartìlage) and panko; usìng a rubber spatula, gently fold the mìxture together untìl just combìned, beìng careful not to shred the crab meat. Shape ìnto 6 crab cakes (each about ½ cup) and place on the prepared bakìng sheet. Cover and refrìgerate for at least 1 hour. Thìs helps them set.
- For more on onceuponachef.com