This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 20 minutes

Serves: 4

Ingredients
2 large eggs
2½ tablespoons mayonnaise
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 Jonah or peekytoe crab meat
½ cup panko
Vegetable or canola oil, for cooking

For serving:
Tartar sauce

Directions
Combine all ingredients except oil in a bowl, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes and place on a dish you can refrigerate them for a bit to help them set. 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.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. Funding is provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Please follow my fellow seafood ambassadors for more inspiration @jennyshearawn @thespicegirl__ @chrissytherd @fearlesseating @fvmidnightourscallops