Maryland Crab Cakes with Quick Tartar Sauce

When you live in Maryland, eating Chesapeake blue crabs is practically a religion—and, in my family, we are all loyal devotees. Every summer, we hit all of our favorite crab shacks, from local joints all the way to dives on the Eastern shore,

Ingredients

• For the Crab Cakes
• 2 large eggs
• 2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
• 1-1/2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 cup finely diced celery, from one stalk
• 2 tablespoons finely chopped fresh parsley
• 1 pound lump crab meat (see note below)
• 1/2 cup panko
• Vegetable or canola oil, for cooking
• For the Quick Tartar Sauce
• 1 cup mayonnaise, best quality such as Hellmann's or Duke's
• 1-1/2 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

Instructions

1. For the Crab Cakes
2. Line a baking sheet with aluminum foil for easy clean-up.

for full instruction please see : www.onceuponachef.com

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