INGREDIENTS
75 g mayonnaise
1 large egg, beaten
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. hot sauce
Salt
Freshly ground black pepper
450 g jumbo lump crabmeat, picked over for shells
75 g panko bread crumbs
2 tbsp. freshly chopped parsley
Vegetable oil, for frying
Lemon wedges, for serving
Tartar sauce, for serving

DIRECTIONS
In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
In a large pan over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
Serve with lemon and tartar sauce.

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