Maryland Crab Cakes

serves 6-8

INGREDIENTS

• 1 pound lump crabmeat (canned or fresh)
• 1/3 cup mayonnaise
• 1 large egg (beaten)
• 1 ½ teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• Dash of hot sauce (optional)
• 3/4 cup panko bread crumbs
• 2-3 tablespoons chopped parsley
• 1 teaspoon Old Bay seasoning
• Kosher salt & freshly ground black pepper
• Canola oil (for frying)
• Lemon wedges and tartar sauce (for serving)

DIRECTIONS

In a small bowl, whisk together mayonnaise, egg, Worcestershire sauce, Dijon mustard and hot sauce.

In a medium bowl, combine crabmeat, panko crumbs, parsley, Old Bay seasoning and salt and pepper. Fold in mayonnaise mixture until combined and form into patties (6-8).

Heat 1-2 tablespoons oil in a large skillet (over medium-high heat). Add crab cakes and cook until light golden brown and crispy (about 3 to 5 minutes per side).

Serve with lemon wedges and tartar sauce.