# What You'll Need:
→ Crab Cakes
01 - 1 lb lump crab meat, picked over for shells
02 - 1 large egg
03 - ½ cup mayonnaise
04 - 1½ teaspoons Dijon mustard
05 - 1 teaspoon Worcestershire sauce
06 - 1 teaspoon Old Bay seasoning or seafood seasoning
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons fresh parsley, finely chopped
09 - 2 spring onions, finely sliced
10 - ¾ cup panko breadcrumbs
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons unsalted butter for frying
13 - 2 tablespoons neutral oil for frying
→ Tangy Sauce
14 - ½ cup mayonnaise
15 - 1 tablespoon Dijon mustard
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon hot sauce, optional
18 - 1 small garlic clove, minced
19 - Salt and freshly ground black pepper, to taste
# How to Prepare:
01 - In a large bowl, gently combine the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, spring onions, and panko breadcrumbs. Season with salt and pepper. Mix carefully to avoid breaking up the crab meat too much.
02 - Shape the mixture into 8 equal patties, about 2½ inches in diameter. Place on a plate and refrigerate for at least 15 minutes to help them set.
03 - In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce if using, garlic, salt, and pepper until smooth. Set aside until serving.
04 - Heat butter and oil in a large nonstick skillet over medium heat. Add the crab cakes in batches and cook for 3 to 4 minutes per side, until golden brown and cooked through. Drain briefly on paper towels.
05 - Serve warm with the tangy sauce and lemon wedges if desired. Pairs well with a crisp salad or coleslaw.
