Best Ever Crab Cakes Recipe: Chesapeake Bay Classic

Ingredients

• 1 pound (454g) jumbo lump crab meat, picked over for shells and cartilage
• 1/4 cup (30g) mayonnaise (full-fat preferred for flavour)
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/4 cup (30g) finely diced red bell pepper
• 1/4 cup (30g) finely diced celery
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Old Bay seasoning (or your favourite seafood seasoning blend)
• 1/4 cup (30g) Panko breadcrumbs, plus more for coating
• 2 tablespoons (30ml) vegetable oil, for pan-frying
• Salt and freshly ground black pepper to taste
• Lemon wedges (optional)
• Tartar sauce or aioli (optional)