Maryland Crab Cakes with Quick Tartar Sauce

Servings: Makes 6 large crab cakes  Prep Time: 30 Minutes Cook Time: 10 Minutes Total Time: 40  Minutes, plus at least 1 hour to let the crab cakes set

* 2 large eggs

* 2½ tablespoons mayonnaise, best quality such as Hellmann's or Duke's

* 1½ teaspoons Dijon mustard

* 1 teaspoon Worcestershire sauce

* 1 teaspoon Old Bay seasoning

* ¼ teaspoon salt

* ¼ cup finely diced celery, from one stalk

* 2 tablespoons finely chopped fresh parsley

* 1 pound lump crab meat (see note below)

* ½ cup panko

* Vegetable or canola oil, for cooking

FOR THE QUICK TARTAR SAUCE

* 1 cup mayonnaise, best quality such as Hellmann's or Duke's

* 1½ tablespoons sweet pickle relish

* 1 teaspoon Dijon mustard

* 1 tablespoon minced red onion

* 1-2 tablespoons lemon juice, to taste

* Salt and freshly ground black pepper, to taste

1. Line a baking sheet with aluminum foil for easy clean-up.

2. Combine the 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 meat for any  hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together  until just combined, being careful not to shred 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.

3. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place  the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as  oil may splatter. Serve the crab cakes warm with the tartar sauce.

FOR THE QUICK TARTAR SAUCE

In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season  with salt and pepper, to taste. Cover and chill until ready to serve.