Ingredients:

  • 1 lb (450 g) lump crab meat, picked over for shells
  • 1/4 cup (60 ml) mayonnaise (preferably full-fat)
  • 1 large egg, beaten
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) Worcestershire sauce
  • 1 teaspoon (5 g) Old Bay seasoning (plus extra for dusting)
  • 2 teaspoons (10 ml) freshly lemon juice
  • 2 tablespoons (15 g) finely chopped fresh parsley
  • 1/2 cup (50 g) panko breadcrumbs (plus more for coating)
  • Salt and freshly ground black pepper, to taste
  • 2–3 tablespoons (30–45 ml) vegetable oil or clarified butter, for frying

Instructions:

  1. In a bowl, combine mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and pepper. Gently fold in the crab meat and panko breadcrumbs.
  2. Lightly flour your hands and form the mixture into 8 equal-sized patties. Dust each patty lightly with extra panko breadcrumbs for a crispy exterior.
  3. Place the crab cakes on a baking sheet and refrigerate for at least 30 minutes to help them set and hold their shape.
  4. Heat oil or clarified butter in a skillet over medium heat and cook the crab cakes for 4-6 minutes per side until golden brown and crisp.
  5. Drain on a paper towel-lined plate and serve immediately with your favourite sauce or lemon wedges.