Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 6 crab cakes, enough for 3 adults as a main course.

Ingredients:

• 1 large egg
• 2½ TBSP mayonnaise (Hellmann’s)
• 1½ tsps Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• ¼ tsp salt ¼ cup finely diced celery (1 stalk)
• 2 TBSP finely chopped fresh parsley
• 1 pound lump crab meat*
• ½ cup panko (Whole Foods 365 brand)
• 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.
3. 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.
4. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet.
5. Cover and refrigerate for at least 1 hour.
6. Preheat a large nonstick pan to medium heat and coat with canola oil.
7. 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.
8. Serve immediately with tartar sauce or a squeeze of lemon.

Notes:  *If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.

Recipe Origin:  No idea. I printed it out a long time ago.