So tonight I conquered a fear! I swore to myself I would never make crab cakes again because my last two tries failed so miserably. Well the crab Gods were smiling on me tonight because these were amazing! I would have paid for these if I had to! Even my husband was like “OK, this is the last try on these.” He got the look on that one from me, but he loved them as much as I did. The seasoning was perfect and I have finally mastered these cakes. So what are we waiting for? Let’s channel clear blue water, cool breezes and these crab cakes in hand. `

You will need: (Makes 7 cakes, 8 if making smaller ones)

• 1 small stalk of celery chopped fine
• 1 1/2 tbs of sweet white onion chopped fine
• 1/4 cup fresh parsley chopped
• 1 tbs of lemon juice
• 1 egg
• 2½ tablespoons mayonnaise (Hellman’s for sure)
• 1½ teaspoons dijon mustard
• 1 tsp Worcestershire sauce
• 1/4 rounded teaspoon Old Bay seasoning
• 1/4 tsp salt
• 1 pound lump crab meat (I use the ready to go kind)
• 1/2 cup panko bread crumbs
• 1/2 cup of vegetable or canola oil, although I also like the Smart Blend

In a large bowl, combine the egg, dijon mustard, mayo, lemon juice, Worcestershire sauce and the seasonings. Chop the parsley, onion and celery. I know they are not huge amounts but trust me on this, the ratio is perfect.Add into the bowl.

Mix together thoroughly.

Time to add the crab, if you are using the canned or container version like me, just make sure any excess water is drained. Most of the time, it is done for you. Pour the crab right into your bowl.Mix together well and add the panko crumbs. Stir completely but do not beat the ingredients together. You want that beautiful crab to stay intact.

Now comes the fun part. On a separate plate, sprinkle some of the panko crumbs on the plate so we can coat the cakes.  Take a small handful, about 1/2 cup or so and make a nice little ball.

Place the ball onto the panko plate.

*NOTE: Ball is not actual size 🙂 Now press the ball gently into the bread crumbs, flip and repeat.

In a nice size pan add your oil and heat on medium high. When the oil is hot, place your cakes in. I did four at a time. This mix made 7 nice size cakes.

Let them sizzle, turning down the heat to medium. They should cook for about 5 min on each side. When you see the edges brown, it is time to flip.

Carefully use the spatula and guide them over gently so they don’t fall apart.

Cook another 5 min and they should be ready to plate! If you have some other side items to make, you can always place these on an oven safe dish in the oven to keep warm on 200 degrees. I made edemame and of course tarter sauce.

Well there they are! I did it!  These were so good, they melted in your mouth. You could taste the crab as everything was nice and light and the parsley and lemon juice gave it just the right amount of freshness. Now where is that blue water??
Tarter sauce was super simple. 1 cup of mayo, 1/4 cup dill pickle relish, 1/2 tsp of capers, 1/2 tsp lemon juice and a sprinkle of dill.  If you don’t have relish, chop up some hamburger dills and use some juice. *Capers are optional, I had it once and became hooked.  Enjoy!!