Classic Lump Crab Cakes

Golden-crusted pan-fried cakes bursting with sweet lump crab meat and a hint of Old Bay seasoning.

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Ingredients

• •1 pound lump crab meat
• •½ cup panko breadcrumbs
• •¼ cup mayonnaise
• •1 tablespoon Dijon mustard
• •½ teaspoon Worcestershire sauce
• •1 teaspoon Old Bay seasoning
• •1 large egg
• •2 tablespoons fresh parsley, chopped
• •1 teaspoon lemon zest
• •2 tablespoons butter
• •to taste salt and pepper

Instructions

1. 1Pick through the lump crab meat gently to remove any shell fragments, being careful to keep the lumps intact.
2. 2In a small bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, and egg.
3. 3In a large bowl, combine the panko breadcrumbs, Old Bay seasoning, parsley, lemon zest, salt, and pepper.
4. 4Pour the wet ingredients into the dry ingredients and fold gently to combine.
5. 5Add the crab meat to the mixture and fold together very gently until just combined, taking care not to break up the lumps.
6. 6Refrigerate the mixture for at least 30 minutes to help the cakes hold together.
7. 7Divide the mixture into 8 equal portions and gently shape each into a patty about ¾ inch thick.
8. 8Heat the butter in a large skillet over medium-high heat until it foams.
9. 9Carefully place the crab cakes in the hot butter and cook for 3 to 4 minutes on the first side until golden brown.
10. 10Gently flip each cake and cook for another 3 to 4 minutes until the second side is golden brown.
11. 11Transfer the finished crab cakes to a paper towel-lined plate to drain briefly.
12. 12Serve hot with lemon wedges and your favorite sauce, such as tartar sauce or remoulade.

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