Ingredients:

  • 1 lb (450g) lump crab meat
  • 1/2 cup (60g) plain breadcrumbs (plus extra for coating)
  • 1/4 cup (60ml) mayonnaise
  • 1 large egg (beaten)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2-3 tablespoons vegetable oil or unsalted butter

Instructions:

  1. Drain and gently pick through the crab meat to remove any shell fragments.
  2. In a large mixing bowl, combine breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, salt, parsley, and lemon juice.
  3. Gently fold in the crab meat using a spatula until well mixed. Be careful not to break up the crab lumps too much.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
  5. Scoop the mixture and shape it into 4-6 cakes, about 1 inch thick. Lightly coat each crab cake with additional breadcrumbs.
  6. In a frying pan, heat the vegetable oil or butter over medium heat until shimmering.
  7. Carefully place the crab cakes in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
  8. Remove the crab cakes from the pan and place them on paper towels to drain excess oil. Serve warm.