Ingredients:

  • 1 lb lump crab meat, picked over for shells
  • 1/2 cup plain breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice
  • 2 tbsp all-purpose flour (for dusting)
  • 1/2 cup vegetable oil (for frying)

Instructions:

  1. In a mixing bowl, combine lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, parsley, and lemon juice.
  2. Gently fold the mixture to combine without breaking up the crab meat.
  3. Form the crab mixture into patties, about 2-3 inches wide and 1 inch thick.
  4. Lightly dust each patty with all-purpose flour.
  5. Place the shaped crab cakes on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes.
  6. Heat vegetable oil in a skillet over medium heat.
  7. Carefully add the crab cakes to the skillet, cooking in batches if needed.
  8. Fry until golden brown, about 4-5 minutes on each side.
  9. Use a slotted spoon to transfer the cooked crab cakes to a paper towel-lined plate.
  10. Serve hot with your choice of dipping sauce.