Quick and Tasty Crab Cakes Using Canned Crab Meat

Ingredients

• 2 (6 oz) cans of lump crab meat, drained (about 340 g)
• 1/2 cup (60 g) breadcrumbs, preferably panko
• 1 large egg, beaten
• 1/4 cup (60 ml) mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Old Bay seasoning (or to taste)
• Salt and pepper to taste
• 2 tablespoons vegetable oil (30 ml), for frying
• Lemon wedges, for serving