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1 large egg
3 tablespoons mayonnaise
1 ½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
½ cup panko bread crumbs
Vegetable or canola oil, for cooking
Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, and parsley in a large bowl and mix well. Gently fold in the crabmeat and panko. Shape into 4 crab cakes, cover and refrigerate for at least an hour. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side.
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