1-First, line a baking sheet with aluminum foil to make cleanup a breeze. In a large bowl, whisk together the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, and parsley until everything is well mixed. This creates a flavorful base that helps bind the cakes without overwhelming the crab’s natural taste.

2-Next, carefully add the lump crab meat and panko breadcrumbs to the bowl. Gently fold the mixture together to keep the crab lumps intact for that premium texture we all want. Shape the mix into six cakes, each about ½ cup, and place them on the baking sheet. Cover and chill in the fridge for at least 1 hour this step is crucial for helping the cakes hold their shape while cooking.

3-Once chilled, preheat a large nonstick pan over medium heat and add a bit of vegetable or canola oil. Cook the crab cakes for 3 to 5 minutes on each side until they’re golden brown and heated through, keeping an eye on any oil splatter for safety. For the tartar sauce, simply whisk together the mayonnaise, sweet pickle relish, Dijon mustard, minced red onion, lemon juice, salt, and pepper in a small bowl, then chill it until you’re ready to serve.

4-Finally, serve the warm crab cakes with the tartar sauce on the side for a complete meal. Active prep takes about 30 minutes, with 10 minutes of cook time, making the total time around 40 minutes excluding that essential refrigeration.