KEWPIE Crab Cakes

1 large egg

3Tbsp. Kewpie mayonnaise

2 tsp. Dijon mustard

2 tsp. Worcestershire sauce

1 tsp Old Bay seasoning

0.5 lb lump crab meat

¾ c. panko bread crumbs

salt to taste

pinch black pepper

canola oil

tartar sauce

1. In a bowl, mix egg, Kewpie mayonnaise, mustard, Worcestershire sauce, old bay, salt, pepper. Gently fold in crab meat and bread crumbs and gently mix until all ingre-dients are fully submerged.

2. Form patties with mixture and refrigerate for minimum of 30 minutes to fully set.

3. In a pan, fully coat with canola oil and heat, then sear crab cakes on both sides.Once fully cooked, remove from pan and allow crab cakes to rest on paper towel to soak excess oil. Serve with tartar sauce.