Ingredients:

• 2 large eggs
• 2 ½ tbsps mayonnaise
• 1 ½ tsps Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• ¼ tsp salt
• ¼ cup finely diced celery
• 2 tbsps finely chopped fresh parsley
• 1 lb lump crab meat
• ½ cup panko
• vegetable or canola oil

• 1 cup mayonnaise
• 1 ½ tbsps sweet pickle relish
• 1 tsp Dijon mustard
• 1 tbsp minced red onion
• 1-2 tbsps lemon juice
• salt and freshly ground black pepper

Instructions:

• Line a baking sheet with aluminum foil for easy cleanup.

• Place eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the crab meat for any hard, sharp cartilage) and panko; use a rubber spatula to gently fold the mixture together until well combined, being careful not to chop the crab meat. Make 6 cakes (about ½ cup each) and place on the prepared baking sheet. Cover and chill for at least 1 hour. This helps them set up.

• Preheat a large nonstick skillet over medium heat and grease it with oil. When oil is hot, add crab cakes to pan and cook until golden brown, 3 to 5 minutes per side. Be careful as the oil may splash. Warm the crab cakes with tartar sauce.

• In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and black pepper. Cover and cool until ready to serve. Enjoy!