Maryland Style Crab Cake

https://www.onceuponachef.com/recipes/maryland-crab-cakes-with-quick-tartar-sauce.html

This is my recipe which cuts the original recipe in half to make three 3oz crab cakes. Also the link above is the original recipe, below is my shortened more pantry version.

Ingredients

• 1 large egg
• 1 ¼ tablespoons mayonnaise
• 3/4 teaspoons Dijon mustard
• ½ teaspoon Worcestershire sauce
• ½ teaspoon Old Bay seasoning
• ¼ tsp celery salt
• 1 tsp dried parsley
• 8oz jonah/red crab meat (drained)
• ½ cup panko
• Vegetable or canola oil, for cooking

Instructions

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 or shell) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 3 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 chipotle ranch. Tip: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking or can be frozen to use at a later date.