· 1/3 c. mayonnaise· 1 large egg, beaten· 2 tbsp. Dijon mustard· 2 tsp. Worcestershire sauce· 1/2 tsp. hot sauce· Kosher salt· Freshly ground black pepper· 1 lb. jumbo lump crabmeat, picked over for shells· 3/4 c. panko bread crumbs (or saltines)· 2 tbsp. Freshly Chopped Parsley· Canola oil, for frying· Lemon wedges, for serving· Tartar sauce, for serving
Step 1In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper. In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side. Serve with lemon and tartar sauce.