Crab Cakes

Carefully pick through the crab meat to remove any shell pieces while keeping the lumps as intact as possible. In a large mixing bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until well combined. Gently fold in the crab meat, chopped parsley, green onions, salt, and pepper using a fork, being careful not to break up the crab too much. Gradually add panko breadcrumbs until the mixture just holds together when pressed.

Using your hands, gently form the mixture into 8 patties about 3 inches in diameter and 3/4 inch thick. Place formed patties on a plate and refrigerate for 10 minutes to help them hold together during cooking. Meanwhile, place flour in a shallow bowl for coating. Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.

Gently dredge each chilled crab cake in flour, shaking off excess to create a light coating. Carefully place coated crab cakes in the hot oil, leaving space between each one. Cook for 3-4 minutes on the first side without moving them, until golden brown and crispy. Flip carefully with a fish spatula and cook another 3-4 minutes until the second side is golden brown and crab cakes are heated through.

Transfer cooked crab cakes to a serving plate and let rest for 2 minutes to set. Garnish with fresh parsley and arrange lemon wedges around the plate. Serve immediately while hot and crispy with tartar sauce, cocktail sauce, or aioli on the side. Pair with a simple green salad or coleslaw for a complete meal that showcases the delicate crab flavor.