Crab Cakes

• 1 large egg
• 2 12 tablespoons mayonnaise
• 1 12 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay Seasoning
• 14 teaspoon salt
• 14 cup celery or 1 stalk celery, finely diced
• 2 tablespoons parsley (finely chopped)
• 1 green onion (chopped) (optional)
• 1 lb lump crabmeat
• 12 cup panko breadcrumbs
• 2 tablespoons canola oil (enough to cover bottom of large skillet)
• 1 cup mayonnaise
• 1 12 teaspoons sweet pickle relish
• 1 teaspoon Dijon mustard
• 1 tablespoon minced red onion
• 1 teaspoon lemon juice (to taste)
• 18 teaspoon salt (optional)
• 14 teaspoon fresh ground pepper

1. Line two cake tins with aluminum foil (enough to cover over crab cakes).
2. (You can also use a baking sheet (lined w/foil) making sure your refrigerator is large enough to fit!
3. ).
4. Combine egg; mayonnaise; Dijon mustard; Worcestershire sauce; Old Bay seasoning; salt; celery; parsley and green onion (optional).
5. Mix well in a large bowl.
6. Add crab (making sure to remove all hard/sharp cartilage).
7. Add Panko to mix.
8. Gently fold all ingredients until combined, making sure not to shred crab meat.
9. Shape into cakes (about 1/2 cup each).
10. Place in pans (or baking sheet).
11. Cover and refrigerate for 1 hour.
12. Heat Canola oil on medium heat.
13. Cook crab cakes 3 to 5 minutes each side.
14. Serve with chilled; fresh tartar sauce, if desired.
15. (recipe above).
16. TARTAR SAUCE: Mix all ingredients together and chill.

egg, mayonnaise, mustard, worcestershire sauce, salt, celery, parsley, green onion, lump crabmeat, breadcrumbs, canola oil, mayonnaise, sweet pickle, mustard, red onion, lemon juice, salt, ground pepper

Taken from www.food.com/recipe/crab-cakes-504057 (may not work)