Ingredients:
Crab Cakes:
1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon Old Bay seasoning
1 tablespoon fresh parsley, chopped
½ cup breadcrumbs
1 lb lump crab meat
2 tablespoons butter (for frying)
Garnish:
Fresh parsley
Lemon wedges
Directions:
Mix the Ingredients: In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley. Gently fold in the crab meat and breadcrumbs until just combined.
Form the Crab Cakes: Divide the mixture into 6 equal portions and shape them into patties. Place on a plate and refrigerate for 30 minutes to firm up.
Cook the Crab Cakes: Heat butter in a large skillet over medium heat. Fry the crab cakes for 3-4 minutes per side, or until golden brown and crispy.
Serve and Garnish: Transfer to a serving plate. Garnish with fresh parsley and lemon wedges.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Per Serving: 350 kcal | Servings: 6
