Crab Cakes with Tartar Sauce

In a large bowl, combine egg, mayonnaise, Worcestershire, Dijon, Old Bay, parsley, salt, and pepper. Mix and set aside.

Pour the crab and panko into the mayonnaise mixture and combine carefully.

Line a baking sheet with foil and coat with olive oil or butter spray. Form crab mixture into small cakes (about 2-3 inches wide). You should be able to get 6-8 cakes depending on size.

Cover and place the tray in the refrigerator for at least an hour.

When you’re ready, dress some arugula (or any other green you prefer) with olive oil, salt, and pepper, and use as a bed for the cakes.

Heat oil in a large skillet over medium heat and add crab cakes. Leave enough room between them so you can fit a spatula in to flip when necessary.

Cook for about three minutes, then turn and repeat. Place them on arugula and top with tartar sauce (I prefer homemade) and enjoy. Bon appetit!