serves 6-8
- 1 pound lump crabmeat (canned or fresh)
- 1/3 cup mayonnaise
- 1 large egg (beaten)
- 1 ½ teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- Dash of hot sauce (optional)
- 3/4 cup panko bread crumbs
- 2-3 tablespoons chopped parsley
- 1 teaspoon Old Bay seasoning
- Kosher salt & freshly ground black pepper
- Canola oil (for frying)
- Lemon wedges and tartar sauce (for serving)
In a small bowl, whisk together mayonnaise, egg, Worcestershire sauce, Dijon mustard and hot sauce.
In a medium bowl, combine crabmeat, panko crumbs, parsley, Old Bay seasoning and salt and pepper. Fold in mayonnaise mixture until combined and form into patties (6-8).
Heat 1-2 tablespoons oil in a large skillet (over medium-high heat). Add crab cakes and cook until light golden brown and crispy (about 3 to 5 minutes per side).
Serve with lemon wedges and tartar sauce.