1 pound backfin or lump crab meat
2 large eggs, beaten
1/2 cup panko breadcrumbs or seasoned breadcrumbs
3 tablespoons mayonnaise
2 tablespoons fresh parsley, plus extra for garnish
2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons Old Bay seasoning
Vegetable oil or unsalted butter, for frying
Kosher salt and freshly ground pepper, to taste
Lemon (wedges), garnish, optional
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon red onion, minced
1 tablespoon sweet pickle relish
1 teaspoon dijon mustard
Line a baking sheet with parchment paper and set aside.
In a large bowl, stir together beaten eggs, mayonnaise, mustard, parsley and Worcestershire sauce, then mix in Old Bay seasoning, salt and pepper.
Add in crab meat and panko breadcrumbs, then gently fold into egg mixture, making sure to not shred crab meat.
Using a tablespoon or ice cream scoop, form mixture into 6 crab cakes and place them on parchment lined baking sheet.
Cover with plastic wrap, then refrigerate for 1 hour, or until ready to prepare.
Heat 2-3 tablespoons canola oil or butter in a large (non-stick) skillet over medium-high heat and fry crab cakes, making sure not to crowd them, for 3-5 minutes per side, or until golden brown and cooked through.
Repeat with second batch of crab cakes, if necessary, then serve immediately with tartar sauce and fresh lemon. Enjoy!
For Tartar Sauce: mix all ingredients together until thoroughly incorporated, then chill until ready to serve.