
Crab Cakes
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
Salt and Pepper to taste
1 lb lump crab meat (picked through for shells)
3/4 cup Panko breadcrumbs
2 teaspoons fresh parsley, chopped
Canola or Vegetable Oil for FryingTartar Sauce
2 tablespoons dill pickle, chopped
2 teaspoons dill pickle juice
1 tablespoon sweet pickle relish
2 teaspoons dijon mustard
2 teaspoons lemon juice
salt and pepper to taste
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