Ingredients:

  • 450 g lump crab meat
  • 115 g mayonnaise
  • 1 large egg
  • 15 g Dijon mustard
  • 5 g Worcestershire sauce
  • 15 g fresh lemon juice
  • 1.5 g Old Bay seasoning
  • 3 g salt
  • 1 g freshly ground black pepper
  • 40 g breadcrumbs
  • Additional breadcrumbs for coating
  • 15 g finely chopped parsley
  • 60 g vegetable oil (for frying)

Instructions:

  1. In a large mixing bowl, gently combine the lump crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, pepper, breadcrumbs, and parsley until just mixed.
  2. Using your hands, form the mixture into 2-inch round patties. Coat each crab cake with additional breadcrumbs.
  3. Heat the vegetable oil in a frying pan over high heat. Carefully place the crab cakes in the pan and cook for about 4-5 minutes on each side until golden brown.
  4. Transfer cooked crab cakes to a baking sheet lined with paper towels to absorb excess oil. Let them rest for a minute before serving.