Ingredients:

  • 1 pound (450g) lump crab meat, picked over for shells
  • 1/2 cup (60g) fresh breadcrumbs (or panko for extra crunch)
  • 1/4 cup (60ml) mayonnaise
  • 1 large (50g) egg, beaten
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
  • 2 tablespoons (30ml) chopped fresh parsley
  • Salt and pepper to taste
  • 2 tablespoons (30ml) olive oil or vegetable oil, for frying

Instructions:

  1. In a mixing bowl, combine crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, parsley, salt, and pepper.
  2. Fold gently to combine and form into cakes. Chill in the fridge for at least 30 minutes.
  3. In a frying pan, heat olive oil over medium heat. Once hot, add crab cakes and cook for 4-5 minutes on each side until golden brown and heated through.
  4. Remove from the pan and drain on paper towels before serving warm.