1. In a medium bowl, combine the eggs, mayonnaise, celery, Dijon, Old Bay, red pepper flakes, panko breadcrumbs and parsley. Whisk well to combine.
2. Gently fold in the crab meat with a spatula, being careful to not shred the meat.
3. On a sheet of wax paper (or tin foil), form the mixture into 6 equally sized plump patties.
4. Gently fold in the crab meat with a spatula, being careful to not shred the crab. You want big chunks in tact.
5. On wax paper or tin foil, for the mixture into six equally sized plump patties.
6. Heat the oil in a large skillet. When the oil is nice and hot, place the crab cakes into the pan. Sear for 3 minutes. Flip and cook for another 3 minutes until crispy. Flip the patties gently so that the patties don’t break apart.

Tartar Sauce

1. Combine all ingredients in a small bowl. Add a pinch of salt and pepper. Whisk to combine.
2. Serve the tartar sauce alongside the crab cakes. Sprinkle with additional fresh chopped parsley and lemon wedges if desired.