Easy Crab Cakes | Heartland Cooking

Ingredients

• 1/3 cup mayonnaise
• 1 large egg, beaten
• 2 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon hot sauce
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 pound jumbo lump crabmeat, picked over for shells
• 3/4 cup panko breadcrumbs
• 2 tablespoons parsley, freshly chopped
• 1/2 cup canola oil
• lemon wedges, optional, to taste, for serving
• cocktail sauce, optional, to taste, for serving