MARYLAND CRAB CAKES

These Maryland Crab Cakes are super easy to make. Every bite is bursting with lemon, parsley, Old Bay Seasoning, and crab meat flavors. I like to squeeze some lemon on top before serving and enjoy these delectable crab cakes with a simple tartar sauce on the side.

Crab cakes are a staple at home. They are great, crowd-pleasing finger food and wonderfully easy and quick dinner. I doubt about leftovers, but if there are any, they are awesome, too!

INGREDIENTS :

• Canola oil
• 1 large egg
• 1½ tsp Dijon mustard
• 2½ tbsp mayonnaise
• 1 tsp Worcestershire sauce
• ¼ tsp salt
• ¼ cup finely diced celery (you’ll need one stalk)
• 1 pound lump crab meat
• 1 tsp Old Bay seasoning
• ½ cup panko
• 2 tablespoons finely chopped fresh parsley

DIRECTIONS :

Step 1: Line a baking sheet with foil.

Step 2: Combine the mayo, egg, mustard, old bay, Worcestershire, parsley, and celery. Add the crab meat followed by the panko. Gently mix.

Step 3: Into 6 crab cakes about half an inch each, shape the mixture. Place them on the prepared baking sheet. Then, put it in the fridge for an hour.

Step 4: Heat canola oil in a skillet over medium heat. Once the oil is hot, add the crab cakes and cook for about 5 minutes per side until golden brown.

Step 5: Before serving, squeeze some lemon on top of the crab cakes. Serve them with tartar sauce if desired. Enjoy!

Note:

To make the tartar sauce, you need the ingredients below. Place them in a small bowl and mix. Cover the bowl and place it in the fridge until ready to use.

• 1 tsp Dijon mustard
• 1½ tbsp sweet pickle relish
• 1 tbsp minced red onion
• 1 c. mayonnaise
• Salt and freshly ground black pepper, to taste
• 1-2 tbsp lemon juice, to taste