Crab Cakes

Instructions

1. Prepare the crabmeat
   In a large bowl, carefully pick through the crabmeat to remove any shells or cartilage, trying to keep the lumps as intact as possible.
2. Mix the binding ingredients
   In a separate bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, and cayenne pepper. Whisk until well combined.
3. Form the crab mixture
   Pour the binding mixture over the crabmeat and sprinkle with panko breadcrumbs. Using a rubber spatula or your hands, gently fold the ingredients together, being careful not to break up the crab lumps too much.
4. Shape the crab cakes
   Cover the mixture and refrigerate for at least 30 minutes (or up to 24 hours). When ready to cook, divide the mixture into 8 equal portions and shape them into patties about 3/4-inch thick.
5. Cook the crab cakes
   Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot but not smoking, carefully place the crab cakes in the pan, working in batches if necessary to avoid overcrowding.
6. Brown and finish
   Cook the crab cakes until golden brown on the bottom, about 4 minutes. Carefully flip and cook until the second side is golden brown and the cakes are heated through, about 3-4 minutes more.