Easy Crab Cakes

Instructions

Check the crab meat for any hard and sharp cartilage, remove, and discard.

In a bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.

Add crab meat, bread crumbs, parsley, lemon zest, salt, and pepper. Gently fold to combine, being careful not to break up the crab.

Gently press to shape into 6-8 crab cakes using cup each, then place on a plate. Cover with plastic wrap and refrigerate for at least 1 hour.

Heat the oil in a large nonstick over medium heat. Cook the crab cakes 3-5 minutes per side or until golden brown.

Serve immediately with tartar sauce and lemon wedges.

Appetizer,Main Course,Seafood