Ingredients:

  • 1 pound (450 g) lump crab meat (fresh or pasteurized)
  • 1/4 cup (30 g) mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Old Bay seasoning
  • 1/2 cup (60 g) breadcrumbs, plus extra for coating (preferably Panko)
  • 2 green onions, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper, to taste
  • 2 tablespoons (30 ml) vegetable oil for frying

Instructions:

  1. In a large mixing bowl, gently combine lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
  2. Add breadcrumbs, green onions, parsley, salt, and pepper. Mix until just combined.
  3. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the mixtures to bind and flavors to meld.
  4. Divide the mixture into 8 equal portions. Shape each portion into a patty, approximately 1-inch thick.
  5. Dredge each patty in additional breadcrumbs for a crispy exterior.
  6. Heat vegetable oil in a non-stick skillet over medium heat.
  7. Carefully place the crab cakes in the skillet and cook for 4-5 minutes on each side, or until golden brown and heated through.
  8. Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil before serving.