Simple and easy to make these fried crab cakes are so perfectly crispy and make for a wonderful appetizer. Super quick to prep, every bite is so delicious!
Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay seasoning, salt, pepper, parsley and lemon juice & zest in a large bowl and mix well.
Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.
Shape into 6 cakes (each about ½ cup) and place on a parchment paper lined baking sheet.
Cover and refrigerate for at least 1 hour. This helps them set.
Preheat a large nonstick pan to medium heat and coat with olive oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter.
Serve immediately with tartar sauce, remoulade or a squeeze of lemon.
NOTES
Be sure to check the crab meat for any hard and sharp cartilage before mixing with the other ingredients.
It's best to use fresh lump crab meat found in the refrigerated seafood section of the grocery store.
Allow time to let the crab cakes chill in the fridge. This will help them to set and hold together when you fry them.