Instructions:
In a large bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice. Mix well.
Gently fold in the crab meat and panko breadcrumbs until just combined, taking care not to break up the crab meat too much.
Shape the mixture into 6–8 patties and place on a baking sheet. Refrigerate for 30 minutes to firm up.
Heat olive oil in a large skillet over medium heat. Cook the crab cakes for 3–4 minutes per side until golden brown and crispy.
Transfer to a serving plate, garnish with fresh dill, and serve warm with lemon wedges and tartar sauce.
Per Serving:
Calories: 320
Protein: 25g
Fat: 22g
Carbohydrates: 12g
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