Crab Cakes

Updated at: Thu, 18 Jan 2024 15:47:34 GMT

Step 1

In a large bowl, combine the mayonnaise, egg, mustard, Worcestershire, Old Bay, salt and a few grinds (or shakes) of black pepper and whisk until smooth. Add the crab, panko and parsley and mix gently until incorporated. Refrigerate for at least 30 minutes to allow the mixture to firm up slightly.

Step 2

Step 2 Using a measuring cup, scoop out heaping ⅓-cup mounds of the crab mixture and form them into firm patties about ¾-inch thick. You should have 8 cakes.

Step 3

Step 3 In a medium (10-inch) skillet, heat the canola oil over medium heat. When the oil is hot, add 4 of the crab cakes, spacing them evenly in the pan. Gently press the cakes with a spatula to flatten them slightly, then cook until browned on the bottom, 2 to 3 minutes. Flip and cook on the other side until browned, 2 to 3 minutes more. Transfer the cooked cakes to a paper towel-lined plate and sprinkle with salt. Repeat with the remaining cakes, lowering the heat, if necessary, to prevent any burning.

Step 4

Step 4 Serve the crab cakes with tartar sauce and lemon wedges on the side.

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