Delicious Crab Cakes!

Maybe it's just me, but it's not summer until I get to eat crab cakes! Don't let this recipe intimitate you! It's really not difficult, just takes a little bit of prep time in the fridge.

Photo byPintrest

Ingredients:

• 2 large eggs
• 3 Tbl. mayo
• 1 1/2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic salt
• 1/2 tsp black pepper
• 1/4 tsp celery seed
• 1 celery stalk, finely diced with tops (about 1/3 cup)
• 1/2 medium onion finely chopped
• 1/4 cup finely chopped fresh parsley
• 1 lb lump crap meat (canned or fresh) **
• 1/2 cup panko
• 2-3 Tbl Oil or butter for frying

Tarter Sauce:

• 1 cup mayo
• 1 1/2 Tbl sweet pickle relish
• 1 tsp Dijon mustard
• 1 Tbl lemon juice
• 1 tsp lemon zest
• salt and pepper to taste

In a sautee pan, add about a half tablespoon of oil or butter and sautee diced onion until soft and golden brown. Remove from heat and allow to cool.

Then, in a large bowl, combine eggs, mayo, dijon mustard, worcestershire sauce, Old Bay, garlic salt, pepper, parsley, celery, and celery seed. Mix well to combine.

Next, add in your crab meat, removing any hard cartilage or shell pieces, and panko. Gently fold together until just combined. Divide into 6 equal portions of about 1/2 cup each, shape into patties, and place on sprayed foil-lined sheet pan. Cover and refrigerate for at least an hour to help firm them up.

While those are firming up, make the tartar sauce by combining all sauce ingredients in a small bowl and mixing well. Cover and keep in fridge until ready to eat!

To cook crab cakes, pre-heat a large non-stick skillet over medium heat with 2-3 Tbl oil or butter. When hot, carefully place crab patties and cook for about 4 minutes per side, or until browned. The goal here is to have the pan hot enough to cook the crab cakes through, but not so hot that you brown ends and leave inside still cool.

Serve with tartar sauce and enjoy!!

** Please be mindful of the type of crab you are using (fresh vs canned). Some canned crab brands will have more salt than others. If you have a saltier-type of crab, I would recommend replacing the garlic salt with just 1/4 tsp garlic powder and perhaps even decrease the Old Bay. Your dish, your rules... just something to be aware of.