Maryland Crab Cakes - cooking recipe

Ingredients

1 large egg
2 1/2 tablespoons mayonnaise (I like HellmanA s Real)
1 1/2 teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1/4 cup finely diced celery (youA ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 lb lump crabmeat
1/2 cup panko breadcrumbs (I like the Whole Foods 365 brand for this recipe)
canola oil

Preparation

Line a baking sheet with aluminum foil.
Combine the egg, 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 meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about 1/2 cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.