INGREDIENTS:
1 large egg
2½ tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
1/4 ounce Grated parmesan(or any hard cheese….)
Canola oil
Quick Tartar Sauce:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
DIRECTIONS:
Line a baking sheet with aluminum foil.
Combine the egg, mayonnaise, Dijon mustard, Worcestershire, 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 Grated parmesa ; gently fold mixture together until just combined, being careful not to shred the crab meat.
Shape into 6 crab cakes (about ½ 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.
Quick Tartar Sauce:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve..
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