Ingredients
1lbjumbo lump crab meat
½cupmayonnaise
1large egg,beaten
1tbspDijon mustard,or Stone Ground mustard
1tbspWorcestershire sauce
1tspold bay seasoning
hot sauce,4 dashes, or to taste
½cuppanko bread crumbs,unflavored
2tbspfresh parsley,finely chopped
1tbsplemon zest
1tspKosher salt,or to taste
1tspwhite ground pepper,or to taste
¼cupcanola oil
lemon wedges,for serving
Preparation
Check the meat for any hard and sharp cartilage, then remove and discard them.
In a small bowl, combine the mayonnaise, egg, mustard, Worcestershire sauce, hot sauce and Old Bay seasoning.
Add the crab meat, bread crumbs, chopped parsley, lemon zest, salt, and pepper to the bowl.
Gently fold mixture together with hands until just combined. Take care not to shred the crab meat any more.
Shape into 6 to 8 crab cakes, about ½ cup each, and place on a plate or baking sheet.
Cover and refrigerate for at least 1 hour.
Add 2 tablespoons of oil to a large nonstick pan, then heat over medium heat.
Cook the crab cakes for 3 to 5 minutes until lightly browned.
Add more oil if needed, and gently flip over. Cook the other for 3 to 5 minutes.
Serve immediately lemon wedges, and enjoy!
