Zesty Maryland Style Crab Cakes with a Twist Recipe for Seafood Fans - Beard and Bonnet

Ingredients

• 1 lb (454 g) lump crab meat, picked over for shells
• 1 large egg
• ½ cup mayonnaise
• 2 tbsps fresh parsley, chopped
• 2 tbsps butter, for frying
• ¼ cup breadcrumbs (preferably panko)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ½ tsp Old Bay seasoning
• ¼ tsp black pepper