Crab Cakes

2 large eggs

2 1/2 Tbsp. mayonnaise, best quality

1 1/2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1 tsp. Old Bay seasoning

1/4 tsp. salt

1/4 cup finely diced celery, from one stalk or scallions (green onions-white and green parts)

2 Tbsp. finely chopped fresh parsley

1-pound lump crab meat

1/2 cup panko

Vegetable or Canola oil, for cooking

The key is to use fresh lump crab meat and to go light on the filler. These have just enough filler to bind the crab meat together and add great flavor. The most important thing when you’re making crab cakes is to use fresh, good quality lump crab meat.

In a large bowl, combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery or scallions and parsley. Mix well.

Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko. Fold mixture together until just combined but be 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. This is important to help the crab cakes set.

Preheat a large nonstick pan to medium heat and coat with oil. When the oil is hot, place crab cakes in the pan and cook until golden brown, about 3 to 5 minutes. Flip and cook 3 to 5 minutes more, or until golden.

Serve with tartar, Dijon mustard, or just plain!