Ingredients
- 1 large egg
- 4 1/2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 1/4 teaspoons lemon zest
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound lump crab meat picked over
- 1/2 cup panko breadcrumbs
- Vegetable oil for frying
- Crab cake sauce for serving
- Lemon wedges for serving
- Freshly chopped parsley for garnish
Instructions
- In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon zest, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.
- Gently fold in the crab meat and panko breadcrumbs until well combined. Be careful not to overmix to keep the crab lumps intact.
- Form the mixture into six patties. Heat oil in a skillet over medium heat and fry the crab cakes for about 3-4 minutes on each side or until golden brown and crispy. Drain on paper towels.
- Serve with crab cake sauce, fresh lemon wedges, and sprinkle with chopped parsley.