Ingredients:

  • 450g (1 lb) jumbo lump crab meat, picked over for shells
  • 1 large egg, lightly beaten
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper, freshly ground
  • 3 tablespoons bread crumbs (panko or regular, fine)
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 tablespoons olive oil or vegetable oil
  • Lemon wedges, for serving

Instructions:

  1. Gently combine crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and pepper in a large bowl. Be gentle!
  2. Fold in bread crumbs, parsley, and lemon juice. Mix until just combined; avoid overmixing.
  3. Divide the mixture into four equal portions. Gently form each portion into a round, slightly flattened cake, about 3/4 inch thick.
  4. Place the crab cakes on a plate lined with parchment paper. Cover loosely with plastic wrap and chill in the refrigerator for at least 15 minutes to help them firm up.
  5. Heat oil in a large skillet over medium heat. The oil should shimmer, but not smoke.
  6. Carefully place the crab cakes in the hot oil. Cook for 5-6 minutes per side, or until golden brown and heated through. Avoid overcrowding the pan; cook in batches if necessary.
  7. Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  8. Serve hot with lemon wedges and your favorite dipping sauce.