Crab Cakes

Ingredients

• 1 large egg, beaten to blend
• 1/3 cup mayonnaise
• 2 Tbsp. Dijon mustard
• 2 tsp. Worcestershire sauce
• 1/2 tsp. hot sauce
• Kosher salt
• Freshly ground black pepper
• 1 lb. jumbo lump crabmeat, picked through
• 3/4 cup panko breadcrumbs or crushed saltines
• 2 Tbsp. finely chopped fresh parsley 
• Canola oil, for drizzling
• Lemon wedges and tartar sauce, for serving

Directions

1. In a small bowl, whisk egg, mayonnaise, mustard, Worcestershire, and hot sauce; season with salt and pepper.
2. In a medium bowl, stir crabmeat, panko, and parsley. Fold in egg mixture, then form into 8 patties.
3. Drizzle a large skillet with oil and swirl to coat. Heat over medium-high heat until shimmering. Working in batches, cook crab cakes, turning halfway through, until golden and crispy, 3 to 5 minutes per side.
4. Transfer to a platter. Serve with lemon and tartar sauce alongside.