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Prep Time: 1 Minutes Cook Time: 5 Minutes |
Ready In: 6 Minutes Servings: 6 |
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Adapted from Once Upon a Chef Ingredients:
1 large egg |
2 1/2 tablespoons mayonnaise (i like hellman s real) |
1 1/2 teaspoons dijon mustard (i like maille brand) |
1 teaspoon worcestershire sauce |
1 teaspoon old bay seasoning |
1/4 teaspoon salt |
1/4 cup finely diced celery (you ll need one stalk) |
2 tablespoons finely chopped fresh parsley |
1 lb lump crabmeat |
1/2 cup panko breadcrumbs (i like the whole foods 365 brand for this recipe) |
canola oil |
Directions:
1. Line a baking sheet with aluminum foil.
2. 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 1/2 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. 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.
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