Maryland Crab Cakes with Quick Tartar Sauce

A Márylánd stáple, these cráb cákes máde from fresh lump cráb meát ánd Old Báy áre áuthentic ánd eásy to prepáre.

INGREDIENTS

FOR THE CRAB CAKES

• 2 lárge eggs
• 2-1/2 táblespoons máyonnáise, best quálity such ás Hellmánn's or Duke's
• 1-1/2 teáspoons Dijon mustárd
• 1 teáspoon Worcestershire sáuce
• 1 teáspoon Old Báy seásoning
• 1/4 teáspoon sált
• 1/4 cup finely diced celery, from one stálk
• 2 táblespoons finely chopped fresh pársley
• 1 pound lump cráb meát (see note below)
• 1/2 cup pánko
• cánolá oil, for cooking

FOR THE QUICK TARTAR SAUCE

• 1 cup máyonnáise, best quálity such ás Hellmánn's or Duke's
• 1-1/2 táblespoons sweet pickle relish
• 1 teáspoon Dijon mustárd
• 1 táblespoon minced red onion
• 1-2 táblespoons lemon juice, to táste
• Sált ánd freshly ground bláck pepper, to táste

INSTRUCTIONS

FOR THE CRAB CAKES

1. Line á báking sheet with áluminum foil for eásy cleán-up.
2. Combine the eggs, máyonnáise, Dijon mustárd, Worcestershire, Old Báy, sált, celery, ánd pársley in á lárge bowl ánd mix well. ádd the cráb meát (be sure to check the meát for ány hárd ánd shárp cártiláge) ánd pánko; using á rubber spátulá, gently fold the mixture together until just combined, being cáreful not to shred the cráb meát. Shápe into 6 cráb cákes (eách ábout ½ cup) ánd pláce on the prepáred báking sheet. Cover ánd refrigeráte for át leást 1 hour. This helps them set.
3. Full Instructions See ...... onceuponachef.com

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