# What You'll Need:
→ Crab Cakes
01 - 1 lb lump crab meat, shell-free
02 - 1 large egg
03 - ½ cup mayonnaise
04 - 1½ teaspoons Dijon mustard
05 - 1 teaspoon Worcestershire sauce
06 - 1 teaspoon Old Bay seasoning
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons fresh parsley, finely chopped
09 - 2 spring onions, thinly sliced
10 - ¾ cup panko breadcrumbs
11 - Salt and freshly ground black pepper, to taste
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons neutral cooking oil
→ Tangy Sauce
14 - ½ cup mayonnaise
15 - 1 tablespoon Dijon mustard
16 - 1 tablespoon fresh lemon juice
17 - 1 teaspoon hot sauce (optional)
18 - 1 small garlic clove, minced
19 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - In a large bowl, gently mix crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, spring onions, and panko breadcrumbs. Season with salt and pepper.
02 - Fold the mixture gently to avoid excessive crab meat breakage.
03 - Form the mixture into 8 equal patties, approximately 2½ inches in diameter, place on a plate, and refrigerate for at least 15 minutes to firm.
04 - In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce if using, garlic, salt, and pepper until smooth. Set aside.
05 - Warm butter and oil in a large nonstick skillet over medium heat.
06 - Fry crab cakes in batches for 3 to 4 minutes per side until golden brown and cooked through.
07 - Transfer cooked patties to paper towels to drain excess oil briefly.
08 - Serve warm accompanied by tangy sauce and optional lemon wedges.
