Small-Batch Crab Cakes | Cooking Professionally

Ingredients

• olive oil, to taste
• 1 large egg
• 1 1/2 tablespoons mayonnaise
• 1/2 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon paprika
• 1/8 teaspoon salt
• 1 tablespoon red bell pepper, finely chopped
• 1 medium green onion, finely chopped
• 1 tablespoon parsley, finely chopped, plus more, to taste, for garnish
• 1 (8-ounce) package lump crabmeat, picked over and drained
• 1/4 cup panko breadcrumbs
• lemon slices, optional, to taste, for serving