Level:
Intermediate
1 large egg, beaten to blend
1/3 cup mayonnaise
2 tbsp Dijon mustard
2 tsp Worcestershire sauce
1 /2 tsp hot sauce
Kosher salt
Freshley ground black pepper
1 lb jumbo lump crab meat, picked through
3/4 cup Panko bread crumbs or saltines
2 tbsp chopped fresh parsley
1/4 cup (or more) canola oil
Lemon wedges and tartar sauce, for serving
Ingredients
Preparation
Step 1
In a small bowl whisk egg, mayonnaise, mustard, Worcestershire, and hot sauce; season with salt and pepper.
Step 2
In a medium bowl, mix crab meat, Panko, and parsley. Fold in egg mixture, then form into patties.
Step 3
In a large skillet, over medium heat, coat the pan with oil and heat until shimmering. Working in batches and adding more oil if needed, cook crab cakes, turning once, until golden and crispy, 3 to 5 minutes per side.
Step 4
Transfer crab cakes to a platter. Serve with lemon wedges and tartar sauce alongside.