Crab cakes are what Maryland is known for; picking Maryland blue crab, crab cakes and Old Bay seasoning.
I’ve had the pleasure of eating some delicious, all-meat, no filler crab cakes in my time, but I’ve never been quite able to master them at home.
1 large egg
2 1/2 Tbsp mayonnaise (I like Hellman’s Real)
1 1/2 tsp Dijon mustard (I like Maille brand)
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/4 tsp salt
1/4 cup finely diced celery (you’ll need one stalk)
2 Tbsp finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
Quick Tartar Sauce:
1 cup mayonnaise
1 1/2 Tbsp sweet pickle relish
1 tsp Dijon mustard
1 Tbsp minced red onion
1-2 Tbsp lemon juice, to taste
Salt and freshly ground black pepper, to taste
Line a baking sheet with aluminum foil.
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.
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.