Maryland Crab Cakes

• 1 pound lump crab meat
• 1 egg
• 3 1/2 tablespoons mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 cup shishito or bell pepper, diced
• 1 1/2 tablespoons parsley, finely chopped
• 1/3 cup panko crumbs
• 3 tablespoons safflower or other high heat oil for cooking

1. Drain crab meat and pick over to remove any shell or cartilage.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, diced pepper, and parsley in a large bowl and mix well. Add the crab meat and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.
3. Cover a drying rack with wax or parchment paper to place the crab cakes on as they are made. Use 1/2 cup of the mixture to form each cake. This will make 5 crab cakes.
4. Allow the crab cakes to sit out on the drying rack for an hour, so the mixture will set and hold together better for cooking.
5. Heat oil in a large, non-stick skillet at medium heat until it is hot. Carefully add the crab cakes so pieces don't fall off, and beware of spattering oil. Cook for 3 to 4 minutes until nicely browned, then carefully turn and cook the other side until brown as well. Place the cooked crab cakes on a platter lined with paper towel. Serve with lemon slices, or optional tartar sauce.
6. To make tartar sauce, mix 1/2 cup mayonnaise, 1 tablespoons sweet pickle relish, 1/2 teaspoon Dijon mustard, 2 teaspoons minced red onion, 1 tablespoons lemon juice, to taste, and salt and freshly ground black pepper, to taste. Cover and chill until served.

crab meat, egg, mayonnaise, mustard, worcestershire sauce, bay seasoning, salt, bell pepper, parsley, panko crumbs, safflower

Taken from www.epicurious.com/recipes/member/views/maryland-crab-cakes-5b8c48259d57c02d461d0682 (may not work)