Crab Cakes

(makes 8)

1 lb. crab meat, picked through

2 stalks celery, finely chopped

2 eggs

2 tsps. Worcestershire

1 tsp. bay seasoning

¼ tsp. cayenne

2 tablespoons Dijon

3 tbls. parsley, chopped

1 cup panko

1 tsp. Kosher salt

2 tablespoons butter

2 tablespoons oil

Chili Lime Mayonnaise

¾ cup mayonnaise (Hellman’s is fine)

Juice of one lime

2 tsps. chili powder

Stir crab meat and celery together in medium bowl.

Beat eggs in small bowl. Stir in next four ingredients. Stir egg mixture into crab. Add parsley and panko and stir well. Using a third cup measure, form into 8 individual crab cakes. Cover and refrigerate until ready to cook. They can be made 8 hours ahead.

For Chili Lime Mayonnaise, stir mayonnaise, lime juice and chili powder together. Refrigerate until ready to use.

To cook crab cakes, fry in butter and oil on medium heat until nicely browned on each side, about 7 to 8 minutes total.

Serve with chili lime mayonnaise.