Ingredients:
1 lb lump crab meat, picked over
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning (plus more to taste)
1/2 tsp salt
1/4 tsp black pepper
1 egg, lightly beaten
1/2 cup panko breadcrumbs (or cracker crumbs)
2 tbsp finely chopped parsley (optional)
1 tbsp lemon juice (optional)
2 tbsp unsalted butter or neutral oil for frying
Make the mixture:
Gently pat crab meat dry.
In a bowl, combine mayonnaise, Dijon, Worcestershire, Old Bay, salt, pepper, egg, breadcrumbs, and parsley (and lemon juice if using).
Fold in crab meat gently until just combined.
Shape the cakes:
Form mixture into 6–8 patties (about 1/2 to 3/4 inch thick).
If the mixture feels loose, refrigerate 15–30 minutes to firm up.
Cook:
Heat a skillet over medium heat and melt butter or add oil.
Place patties in the skillet and cook 3–5 minutes per side, until golden brown and heated through.
Serve:
Serve immediately, with lemon wedges and tartar sauce or remoulade if desired.