Ingredients:

1 large egg

2½ tablespoons mayonnaise

1½ teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon old bay seasoning

¼ teaspoon salt

¼ cup finely diced celery (you’ll need one stalk)

2 tablespoons finely chopped fresh parsley

1-pound lump crab meat (500 g)

½ cup panko (crumb)

canola oil

Directions:

1. 1. Line a baking sheet with aluminum foil.
2. 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 ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. 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.

Bon Appetit!