Crab Cakes

Ingredients

• 1 lb lump crab meat, picked over for shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 2 tbsp finely diced red bell pepper
• 2 tbsp chopped fresh parsley
• 2 tbsp vegetable oil, for frying
• 1 lemon, cut into wedges

Instructions

1. 1In a large bowl, gently combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, bell pepper, and parsley.
2. 2Fold in the crab meat and panko breadcrumbs carefully, trying not to break up the crab lumps too much.
3. 3Shape the mixture into 8 patties and place on a plate, then refrigerate for 15 to 20 minutes to help them hold together.
4. 4Heat the vegetable oil in a large skillet over medium heat.
5. 5Cook the crab cakes for 4 to 5 minutes per side, until golden brown and heated through.
6. 6Serve warm with lemon wedges.

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