Ingredients:
- 1/2 cup mayonnaise
- 1 lg. egg, beaten
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. hot sauce
- 2 tsp. Old Bay seasoning
- 1 lb. jumbo lump crabmeat, picked over
- ¾ cup Panko crumbs
- 1/4 cup canola oil
- Lemon wedges, for serving
Directions:
- In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce, seasonings and hot sauce until smooth.
- In a medium bowl, lightly toss the crabmeat with the panko crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least one hour.
- Scoop the crab mixture into eight 1/3-cup mounds and lightly pack into 8 patties, about 1 1/2 inches thick.
- In a large skillet, heat the oil until it shimmers. Add the crab cakes and cook over medium-high heat until deeply golden and heated through, about three minutes per side.
- Transfer the crab cakes to plates and serve with lemon wedges.
