Crab Cakes with Tartar Sauce

• 1 whole Egg
• 3 Tablespoons Mayonnaise
• 1 teaspoon Worcestershire
• 1- 1/2 teaspoon Dijon Or Spicy Mustard
• 1 teaspoon Old Bay Seasoning
• 2 Tablespoons Finely Chopped Fresh Parsley
• 1/2 teaspoons Salt
• 1/4 teaspoons Freshly Ground Pepper
• 1 pound Lump Crab Meat
• 1/2 cups Panko Bread Crumbs
• 2 Tablespoons Vegetable Oil
• Optional Garnish: Arugula Or Other Leafy Green; And Tartar Sauce

1. In a large bowl, combine egg, mayonnaise, Worcestershire, Dijon, Old Bay, parsley, salt, and pepper.
2. Mix and set aside.
3. Pour the crab and panko into the mayonnaise mixture and combine carefully.
4. Line a baking sheet with foil and coat with olive oil or butter spray.
5. Form crab mixture into small cakes (about 2-3 inches wide).
6. You should be able to get 6-8 cakes depending on size.
7. Cover and place the tray in the refrigerator for at least an hour.
8. When youre ready, dress some arugula (or any other green you prefer) with olive oil, salt, and pepper, and use as a bed for the cakes.
9. Heat oil in a large skillet over medium heat and add crab cakes.
10. Leave enough room between them so you can fit a spatula in to flip when necessary.
11. Cook for about three minutes, then turn and repeat.
12. Place them on arugula and top with tartar sauce (I prefer homemade) and enjoy.
13. Bon appetit!

egg, mayonnaise, worcestershire, parsley, salt, freshly ground pepper, bread crumbs, vegetable oil, arugula

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crab-cakes-with-tartar-sauce/ (may not work)