CRAB CAKES by Jeanie Hesse - Musely
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posted in Food & Drink > Recipes
    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*
    ½ cup panko
    Canola oil

    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. 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. 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

    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

    Mix all ingredients together in a small bowl. Cover and chill until ready to serve.


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