Ingredients:

  • 2 (6 oz) cans of lump crab meat, drained (about 340 g)
  • 1/2 cup (60 g) breadcrumbs, preferably panko
  • 1 large egg, beaten
  • 1/4 cup (60 ml) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Old Bay seasoning (or to taste)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil (30 ml), for frying
  • Lemon wedges, for serving

Instructions:

  1. In a mixing bowl, combine the drained crab meat, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, salt, and pepper.
  2. Gently mix until just combined. Form the mixture into 8 evenly shaped cakes.
  3. Place the formed cakes on a plate, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes.
  4. In a non-stick skillet, heat the vegetable oil over medium heat until shimmering.
  5. Carefully add the crab cakes to the skillet, ensuring they are not overcrowded. Cook for 4-6 minutes on each side or until golden brown.
  6. Remove from the skillet and drain on paper towels. Serve hot with lemon wedges on the side.