Southwestern Crab Cakes 

For the Crab Cakes 

1 pound fresh jumbo lump crabmeat

2 large eggs

4 tablespoons potato starch

1/4 cup mayonnaise

1/4 cup chopped red onion

1/4 cup chopped celery

2 tablespoons chopped fresh cilantro

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1 teaspoon fresh lemon juice

1 teaspoon dry mustard

1 teaspoon salt

Oil or butter for frying

For the Tartar Sauce

1 cup mayonnaise

¼ cup finely diced red onion

1 tablespoon lemon juice

1 tablespoon sweet pickled relish

1. In a large mixing bowl, stir together the crabmeat, eggs, potato starch, mayonnaise, red onion, celery, cilantro, Worcestershire sauce, Old Bay seasoning, lemon juice, mustard, and salt, being sure to thoroughly incorporate all of the ingredients evenly. Cover with plastic wrap and chill in the refrigerator for about 20 minutes.
2. Divide crab mixture into 8 equal portions of about 1/2 cup. Using your hands, form the portions into round cakes. Heat the oil or butter in frying pan over medium-high heat and gently set each crab cake in the pan, adding them in batches if necessary. Cook until lightly browned, 6 to 8 minutes per side.
3. For the tartar sauce, combine all ingredients in a small mixing bowl and serve with the crab cakes.