Fried Crab Cakes

Ingredients

• 1 lb Lump crab meat (drained)
• 1/4 cup breadcrumbs (preferably panko for extra crunch)
• 2 tbsps mayonnaise
• 1 egg, beaten
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning (or your favorite seafood seasoning)
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 2 tsp Worcestershire sauce
• 1 tbsp salt and freshly ground black pepper, to taste
• 2 tbsp olive oil (for frying)

Steps

1. In a large bowl, gently mix the crab meat with the breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay seasoning, parsley, lemon juice, Worcestershire sauce, salt, and pepper. Be careful not to break up the crab too much—you're aiming for large chunks to give the crab cakes a nice texture.
2. Once the mixture is well combined, form the crab mixture into 8 equal-sized patties. If the mixture feels too wet, add a bit more breadcrumbs until it holds together. Place the patties on a plate and refrigerate them for about 30 minutes to help them firm up.
3. Heat the olive oil in a skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the pan. Fry them for about 3-4 minutes per side or until golden brown and crispy. Remove them from the skillet and drain on paper towels.
4. Serve your crab cakes with a side of fresh vegetables, a squeeze of lemon, or your favorite dipping sauce.