Crab cake

Ingrediments:
1 egg
2 1/2 table spoons Mayo
1 1/2 tea spoons dijon mustard
1 tea spoons Worchester sauce
1 tea spoons Old Bay seasoning
1/4 tea spoons salt
1/4 cup finely diced celery(about 1 stalk)
2 table spoons finely diced parsley
1 pound imitation crab meat
1/2 cup panko
canola oil

Directions:
1. Line a baking pan with tin foil
2. Add all the ingrediments above, then add the imitation crab meat and finally after all is mixed together, then add the panko and squoosh in lightly. (this keeps the panko from getting too mushy. This mix makes about 6 crab cakes, which is about a minimum order to make.
3. Cover and refrigerate for about an hour to let the flavors settle in.
4. Fry up in a non-stick pan over a thin layer of canola oil.

Can eat straight or with tartar sauce, but if you're going to dip these crab cakes in something else, you'll have to apply for permission first.