Crab Cakes

Recipe Source: delish


  • 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.