# Ingredients:
- 1 pound lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions (green parts only)
- 1 teaspoon Old Bay seasoning (or to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs (plain or seasoned)
- Vegetable oil, for frying
- Lemon wedges, for serving
- Tartar sauce or remoulade sauce, for serving
### Instructions:
1. **Prepare the Crab Mixture**: In a large mixing bowl, combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, chopped parsley, chopped green onions, Old Bay seasoning, salt, and black pepper. Gently fold the ingredients together until well combined.
2. **Add Breadcrumbs**: Gradually add the breadcrumbs to the crab mixture, stirring gently until the mixture holds together. Be careful not to overmix, as you want to maintain the texture of the crab meat.
3. **Form Crab Cakes**: Divide the crab mixture into equal portions and shape them into patties, about 1/2 to 3/4 inch thick. You can make them smaller for appetizers or larger for main dishes, depending on your preference.
4. **Chill**: Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate them for at least 30 minutes to firm up. Chilling helps the crab cakes hold their shape during cooking.
5. **Heat Oil**: In a large skillet, heat vegetable oil over medium-high heat until shimmering.
6. **Fry Crab Cakes**: Carefully place the chilled crab cakes in the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry the crab cakes until golden brown and crispy on both sides, about 3-4 minutes per side. Use a spatula to carefully flip them halfway through cooking.
7. **Drain**: Remove the cooked crab cakes from the skillet and transfer them to a plate lined with paper towels to drain off any excess oil.
8. **Serve**: Serve the crab cakes hot, garnished with lemon wedges and accompanied by tartar sauce or remoulade sauce on the side for dipping.
9. **Enjoy**: Enjoy your homemade crab cakes as a delicious appetizer or main dish!
### Tips:
- Use high-quality lump crab meat for the best flavor and texture.
- Be gentle when mixing and shaping the crab cakes to avoid breaking up the crab meat too much.
- You can bake the crab cakes in the oven at 375°F (190°C) for about 15-20 minutes instead of frying them, if preferred. Simply place them on a greased baking sheet and bake until golden brown and cooked through.
- Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or in the oven until warmed through before serving.
Homemade crab cakes are a delicious treat that's sure to impress your friends and family. Enjoy!