Maryland Crab Cakes with Quick Tartar Sauce

I'm no longer up to date on recipe blogging etiquette -- this recipe is from Jenn Segal, and I hope it's all right to reproduce it rather than just a link (she's got great pictures, too). I made these for our New Years Day dinner last night. They were entirely worth the price of the lump crab meat, with a bonus of being easy to make. I followed her suggestion and served them with steamed green beans and fresh corn bread. Could hardly imagine a better start to the year.

Ingredients

Crab Cakes:

2 large eggs
2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (see note below)
1/2 cup panko
Vegetable oil, for cooking

Tartar Sauce: 

1 cup mayonnaise, best quality such as Hellmann's or Duke's
1-1/2 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

Instructions

1. Line a baking sheet with aluminum foil for easy clean-up.
2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. 
3. Shape into 6 crab cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
4. Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
5. Mix all ingredients together in a small bowl. Cover and chill until ready to serve.