Serving size: 6 large or 12 small
2 large eggs
2-1/2 tbsp. mayonnaise, best quality such as Hellmann's
1-1/2 tsp Dijon mustard
1 tsp Worcestershire sauce or Soy sauce
1 tsp Old Bay seasoning
2 tbsp. lemon juice (optional)
1/4 tsp salt
1/4 cup finely diced celery, from one stalk
2 tbsp. finely chopped fresh parsley
1 pound lump crab meat or Surimi seafood.
1/2 cup rice panko (Japanese style bread crumbs)
canola oil, for cooking
Sal & pepper to taste
(Line a baking sheet with aluminum foil for easy clean-up)
Combine the eggs, mayonnaise, Dijon mustard, Worcestershire (or Soy sauce), Old Bay seasoning, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (or the surimi seafood) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred much the crab meat.
Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the crab cakes in the pan and cook 3 to 5 minutes per side or until golden brown. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Serve them with your favorite salad or tartar sauce. but you could also serve them with lemon wedges or cocktail sauce.
If you only find jumbo lump crab meat or jumbo surimi seafood, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.