Ingredients:
 | 1 Lg Egg, beaten |
| 1/4 Cup Mayonnaise |
| 1/2 tsp salt |
| 1 Tbs Worcestershire sauce |
| 1/4 Cup Chopped Fresh Parsley |
| 1 tsp Ground Mustard |
| 1 Tbs Lemon Juice |
| 1/4 Cup Seasoned Bread Crumbs |
| 1 tsp Old Bay Seasoning |
| 1 Lb Back Fin or Lump Crab Meat, picked over for shells |
| 1/4 Cup Panko Bread Crumbs |
| 1 Tbs Peanut Oil for frying |
Prepares 6 1/2 Cup Cakes
Preparation time: 10 minutes
Cook time: 4-6 minutes
| Mix all of the ingredients in a large bowl, excluding the 1/4 cup of Panko Bread Crumbs, until well blended. |
| Gently fold in the crab meat. |
| Using a 1/2 Cup measure to scoop the crab mixture, gently form into crab cakes. |
| Dip the crab cakes gently into th Panko bread crumbs to lightly coat. |
| We recommend chilling the crab cakes for about 30 minutes in the refrigerator before frying. |
| Heat peanut oil in skillet over medium heat, and fry cakes on each side for 2-3 minutes until golden and cooked through. |
| Serve with Red Pepper/Corn, Mustard & Creme sauce. (Click on Creme sauce above to get recipe). |