Crab Cakes with Cabot Horseradish Cheddar – Cabot Creamery

Ingredients

• 1 pound lump crabmeat, picked through, shells removed
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped red or yellow onion
• 1 tablespoon finely chopped parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 1-2 teaspoons Old Bay seasoning
• 2 ounces Cabot Horseradish Cheddar, grated (about ½ cup)
• ½ cup mayonnaise
• ½ cup panko breadcrumbs*
• 1 large egg, lightly beaten
• 2-3 tablespoons canola oil