Maryland Crab Cakes With Tartar Sauce

• 1 lb lump crabmeat
• 1 egg white
• 1/4 cup breadcrumbs
• 1 tablespoon Old Bay Seasoning (optional)
• 1 teaspoon lemon zest
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Dijon mustard
• for the tartar sauce
• 1/4 cup mayonnaise
• 1 teaspoon capers
• 1 tablespoon sweet pickle relish
• 1 tablespoon shallot, finely chopped

1. Carefully pick through the crab meat to remove any cartilage.
2. In a large mixing bowl, combine the egg, bread crumbs, Old Bay Seasoning, lemon zest,parsley, Dijon mustard and mayonnaise.
3. Carefully fold in the crab meat, cover and refrigerate.
4. In a small mixing bowl, combine the mayonnaise, capers, relish and shallots. Cover and refrigerate.
5. Adjust the top oven rack so that it is about 8 inches away from the broiler and preheat the broiler to to medium high.
6. Spray a cookie sheet with non-stick spray. Shape the crab meat mixture into 4 cakes and place them on the prepared cookie sheet.
7. Broil the crab cakes until they are golden brown, about 3 to 4 minutes.
8. Turn the oven to 350u0b0F until the crab cakes are warmed through, about 4 to 5 minutes.
9. Serve each cake with a generous dollop of tartar sauce.

lump crabmeat, egg, breadcrumbs, bay seasoning, lemon zest, worcestershire sauce, fresh parsley, mustard, tartar sauce, mayonnaise, capers, sweet pickle, shallot

Taken from www.food.com/recipe/maryland-crab-cakes-with-tartar-sauce-228173 (may not work)