Maryland Crab Cakes
 A Maryland favorite made easy—these crab cakes are packed with fresh lump crab meat and pan-fried to perfection. Ingredients For the Crab Cakes 2 large eggs 2½ tablespoons mayonnaise, best quality such as Hellmann's or Duke's 1½ teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning ¼ teaspoon salt ¼ cup finely diced celery, from one stalk 2 tablespoons finely chopped fresh parsley 1 pound lump crab meat (see note below) ½ cup panko Vegetable or canola oil, for cooking 2 large eggs 2½ tablespoons mayonnaise, best quality such as Hellmann's or Duke's 1½ teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning ¼ teaspoon salt ¼ cup finely diced celery, from one stalk 2 tablespoons finely chopped fresh parsley 1 pound lump crab meat (see note below) ½ 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 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 1 cup mayonnaise, best quality such as Hellmann's or Duke's 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 Instructions For the Crab Cakes Line a baking sheet with aluminum foil for easy clean-up. Combine the eggs, 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; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce. Line a baking sheet with aluminum foil for easy clean-up. Combine the eggs, 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; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce. For the Quick Tartar Sauce In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve. Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance. Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well. Note: The nutritional information does not include the tartar sauce. In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve. Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance. Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well. Note: The nutritional information does not include the tartar sauce. Nutrition Information Powered by Serving size: 2 crab cakes Calories: 299 Fat: 14 g Saturated fat: 3 g Carbohydrates: 9 g Sugar: 1 g Fiber: 1 g Protein: 32 g Sodium: 1141 mg Cholesterol: 275 mg Serving size: 2 crab cakes Calories: 299 Fat: 14 g Saturated fat: 3 g Carbohydrates: 9 g Sugar: 1 g Fiber: 1 g Protein: 32 g Sodium: 1141 mg Cholesterol: 275 mg