Categories: SEAFOOD

Ingredients

• 1 large Egg
• 2 1/2 tblsp Mayonnaise
• 1 1/2 tsp Dijon mustard
• 1 tsp Worcester Sauce
• 1 tsp Old Bay Seasoning
• 1/4 tsp Salt
• 1/4 cup Celery finely diced (1 stalk)
• 2 tblsp Parsley (fresh & chopped)
• 1 lb Lump Crabmeat
• 1/2 cup Panko
• Canola Oil

Directions

1. Line baking Sheet with Alum Foil

2. Mix first 8 ingrediants in bowl well

3. Without breaking up crab pick over and remove any hard particles

4. Add panko with crab to bowl folding mixture together careful not to break up crab.

5. Shape into 6 crab cakes approx. 1/2 cup each.

6. Put cakes on pan and refrigerate at least I hour.

7. Preheat non stick skillet with canola oil,

8. When oil is hot cook crab cakes until golden about 3-5 minutes each side.

9. Serve with Tarter/Cocktail sauce

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