Classic Maryland-Style Crab Cake Recipes: My Secret to…

Ingredients

• 1 lb (450 g) lump crab meat, picked over for shells
• 1/4 cup (60 ml) mayonnaise (preferably full-fat)
• 1 large egg, beaten
• 1 tablespoon (15 ml) Dijon mustard
• 1 teaspoon (5 ml) Worcestershire sauce
• 1 teaspoon (5 g) Old Bay seasoning (plus extra for dusting)
• 2 teaspoons (10 ml) freshly lemon juice
• 2 tablespoons (15 g) finely chopped fresh parsley
• 1/2 cup (50 g) panko breadcrumbs (plus more for coating)
• Salt and freshly ground black pepper, to taste
• 2–3 tablespoons (30–45 ml) vegetable oil or clarified butter, for frying