Ingredients:

  • 1 lb lump crab meat, picked over for shells
  • 1/2 cup breadcrumbs, preferably panko
  • 1/4 cup mayonnaise
  • 1 large egg
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs, preferably panko
  • Vegetable oil (for frying)

Instructions:

  1. In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, pepper, and parsley. Mix gently until well incorporated.
  2. Cover the bowl and refrigerate for at least 30 minutes.
  3. Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
  4. Using your hands, shape the chilled crab mixture into patties (approximately 3 inches in diameter).
  5. Dredge each crab cake in flour, dip in the beaten eggs, and coat with panko breadcrumbs. Ensure they are well coated.
  6. Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Fry the crab cakes in batches until golden brown, about 3-4 minutes per side.
  7. Transfer cooked crab cakes to a wire rack to drain excess oil. Serve warm.