Maryland Crab Cakes (or Marlin) with Quick Tartar Sauce

onceuponachef.com

KatCooks

subheading: FOR THE CRAB CAKES:

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 (I used minced marlin instead)

½ cup panko (can also add grated steamed ulu instead. It doesn’t pack as well but makes good patties)

Vegetable or canola oil, for cooking

subheading: 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 to 2 tablespoons lemon juice, to taste

Salt and freshly ground black pepper, to taste

Note: Ingredients may have been altered from the original.

Directions at onceuponachef.com

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