1-Line a baking sheet with aluminum foil.

2-In a large bowl, whisk together 2 large eggs, 2½ tablespoons mayonnaise, 1½ teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon seasoning, ¼ teaspoon salt, ¼ cup finely diced celery (if using), and 2 tablespoons finely chopped fresh parsley until well combined.

3-Gently fold in 1 pound lump crab meat and ½ cup panko breadcrumbs, taking care not to break up the large lumps of crab.

4-Shape the mixture into six cakes, about ½ cup each, then place them on the prepared baking sheet. Cover and refrigerate for at least 1 hour to set.

5-Heat a large nonstick pan over medium heat and add a thin layer of vegetable or canola oil.

6-Cook the crab cakes for 3 to 5 minutes on each side until golden brown and heated through, watching for oil splatter.

7-For the tartar sauce, combine 1 cup mayonnaise, 1½ tablespoons sweet pickle relish, 1 teaspoon Dijon mustard, 1 tablespoon minced red onion, 1 to 2 tablespoons lemon juice, salt, and freshly ground black pepper in a small bowl. Whisk until smooth, then cover and chill until serving.

8-Serve the crab cakes warm with the tartar sauce on the side.

First Step: Gently pick through the crab meat to remove shells and lumps; set aside.

Second Step: In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, seasoning, salt, and pepper. Mix carefully to avoid breaking up the crab meat. Remember, chilling helps the cakes hold their shape, so don’t skip that part.