For the Crab Cakes:

2 large eggs

2½ tablespoons mayonnaise (best quality)

1½ teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

¼ teaspoon salt

¼ cup finely diced celery (from one stalk)

2 tablespoons finely chopped fresh parsley

1 pound lump crab meat (checked for cartilage)

½ cup panko breadcrumbs

Vegetable or canola oil, for cooking

For the Quick Tartar Sauce:

1 cup mayonnaise (best quality)

1½ tablespoons sweet pickle relish

1 teaspoon Dijon mustard

1 tablespoon minced red onion

1–2 tablespoons lemon juice, to taste

Salt and freshly ground black pepper, to taste