Crab Cakes

 Ingredients:

1 lb (450 g) lump crab meat (picked over for shells)

1/2 cup breadcrumbs (plus more for coating)

1/4 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon Old Bay seasoning (or paprika + a pinch of cayenne)

1 tablespoon lemon juice

2 tablespoons chopped parsley

Salt and pepper to taste

2–3 tablespoons oil or butter (for frying)

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Instructions:

1. In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and pepper.

2. Gently mix with your hands or a fork, being careful not to break up the crab too much.

3. Form the mixture into patties (about 6–8 cakes, depending on size). If too wet, add a little more breadcrumbs.

4. Optional: Coat each crab cake lightly with extra breadcrumbs for a crispier texture.

5. Refrigerate the patties for 15–30 minutes to help them hold their shape.

6. Heat oil or butter in a skillet over medium heat.

7. Fry the crab cakes for 3–4 minutes on each side or until golden brown and crispy.

8. Serve hot, with tartar sauce, lemon wedges, or a side salad.