Amazing Crab Cakes

1 pound lump crab meat (see note below)

2 large eggs, beaten

2 tablespoons mayonnaise

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1/4 teaspoon Kosher salt

1/4 cup finely diced celery, from one stalk

2 tablespoons finely chopped fresh parsley

1 tablespoon cilantro

1 tablespoon finely chopped bell peppers

1 teaspoon finely chopped hot chili pepper. (I like to spice it up! )

1/2 cup panko bread crumbs

Canola oil, for cooking

In a medium bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire, Old Bay seasoning, salt and pepper. Add finely chopped celery, parsley, cilantro, bell peppers and chili peppers.

In a medium bowl, stir together crab meat, panko and parsley. Fold in mayo mixture, then form into 4-6 patties.

In a large skillet over medium-high heat, coat sauté pan with oil and heat until shimmering. Add crab cakes and cook in batches, until golden and crispy, 3 to 5 minutes per side.

Serve with arugula leaves, sauce or lemon wedges.