1/3 c. mayonnaise

1 large egg, beaten

2 tbsp. Dijon mustard

2 tsp. Worcestershire sauce

1/2 tsp. hot sauce

Kosher salt

Freshly ground black pepper

1 lb. jumbo lump crabmeat, picked over for shells

3/4 c. panko bread crumbs (or saltines)

2 tbsp. Freshly Chopped Parsley

Canola oil, for frying

In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.

In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.

In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.

Serve with lemon and tartar sauce.