| Yield | |
|---|---|
| Source | https://www.onceuponachef.com/recipes/maryland-crab-cakes-with-quick-tar... |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | https://www.onceuponachef.com/recipes/maryland-crab-cakes-with-quick-tar... |
| Prep time | 1 1⁄2 hours |
| 2 | Eggs | |
| 2 1⁄2 | Tablespoon | Mayonnaise |
| 1 1⁄2 | Teaspoon | Dijon Mustard |
| 1 | Teaspoon | Worcestershire Sauce |
| 1 | Teaspoon | Old Bay Seasoning |
| 1⁄4 | Teaspoon | Salt |
| 1⁄4 | Cup | Celery (diced) |
| 2 | Tablespoon | Parsley (chopped) |
| 1 | Pound | Crab Meat (lump) |
| 1⁄2 | Cup | Panko |
| 2 | Tablespoon | Vegetable Oil |
1.Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
2.Add the crab meat and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.
3.Line a baking sheet with foil. Shape mixture into 6 cakes (each about ½ cup) and place on the baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
4.Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter.
5.Remove crab cakes from pan and serve warm with the tartar sauce.