A delightful take on the traditional Maryland crab cakes, perfect for any seafood lover.
Combine the fresh crab meat, mayonnaise, Worcestershire sauce, Dijon mustard, fresh parsley, Old Bay seasoning, egg, and panko breadcrumbs in a large mixing bowl.
Ensure the mixture is well-combined but not overmixed to maintain the texture of the crab meat.
Form the mixture into evenly sized cakes, about 8-10, and place them on a plate.
Chill the cakes in the refrigerator for 15 minutes to help them hold their shape during cooking.
Heat the canola oil in a skillet over medium heat.
Ensure the oil is hot enough before adding the cakes to achieve a crispy exterior.
Cook the crab cakes in the skillet, turning once, until golden brown on both sides, about 3-4 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the cooked crab cakes and place them on paper towels to drain excess oil.
Pat the crab cakes gently with paper towels to remove any excess oil.
Serve the crab cakes warm with your choice of tartar sauce, lemon wedges, or a fresh salad.
Garnish with additional parsley for a fresh and vibrant presentation.
