1 pound lump crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil (for frying)
Lemon wedges, for serving
Tartar sauce or remoulade sauce, for serving
1- In a large bowl, gently pick through the lump crab meat to remove any shells or cartilage.
2- Add breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, parsley, Old Bay seasoning, salt, and black pepper to the bowl with the crab meat.
3- Gently fold and mix the ingredients until well combined, being careful not to break up the crab meat too much.
4- Divide the mixture into equal portions and shape them into round patties, about 1/2 to 3/4 inch thick.
5- Heat vegetable oil in a skillet over medium heat. Add the crab cakes to the skillet, working in batches if necessary, and cook for about 4-5 minutes on each side, or until golden brown and crispy.
6- Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
7- Serve the Maryland crab cakes hot with lemon wedges and tartar sauce or remoulade sauce on the side.