Ingredients:

  • 1 pound lump crab meat, picked over for shells
  • 1/2 cup breadcrumbs (preferably panko)
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

Instructions:

  1. Preheat the frying pan over medium heat. In a mixing bowl, combine mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, parsley, salt, and pepper.
  2. Gently fold in the crab meat and breadcrumbs, being careful not to break up the crab too much, until just combined.
  3. Scoop portions of the mixture (about 1/2 cup each) and shape them into round patties. Place the formed cakes on a baking sheet and refrigerate for at least 30 minutes.
  4. Add oil to the preheated pan. Carefully place the chilled crab cakes into the pan and cook for about 4-5 minutes on each side, or until golden brown.
  5. Remove from the pan and drain on paper towels. Serve hot with your choice of sauce.