DIRECTION HOW TO MAKE IT :
Crab Cakes:
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.
