Maryland-Style Crab Cakes with Tartar Sauce

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Mayonnaise

  Regular, with salt

  2 ½ tbsp or 35g

• Dijon mustard

  Grey poupon

  1 ½ tsp or 8g

• Worcestershire sauce

  1 tsp or 6g

• Old Bay Seasoning

  Freshdirect

  1 tsp or 4g

• Salt

  Table

  ¼ tsp or 2g

• Celery

  Raw

  ¼ cup chopped or 25g

• Parsley

  Raw

  2 tbsp or 8g

• Blue crab

  Crustaceans, canned

  16 oz or 454g

• Bread crumbs

  Dry, grated, plain

  ½ cup or 54g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Sauce, tartar, ready-to-serve

  4 tablespoons or 60g

Directions

1. Line a baking sheet with foil for easy cleanup.
2. In a large bowl, whisk the eggs with the mayonnaise, Dijon, Worcestershire, Old Bay, and salt, then stir in the celery and parsley.
3. Gently fold in the crab meat and breadcrumbs just until combined; avoid breaking up the crab.
4. Form the mixture into 1/2-cup patties and place on the prepared sheet. Cover and refrigerate until firm, at least 1 hour.
5. Heat the oil in a large nonstick skillet over medium heat. Pan-fry the cakes until golden brown, 3 to 5 minutes per side.
6. Serve hot with tartar sauce on the side.