Ingredients

• 1 lb (450g) lump crab meat, picked over for shells
• ⅓ cup (40g) breadcrumbs (plain or panko)
• 2 tbsp mayonnaise
• 1 large egg, lightly beaten
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• ½ tsp garlic powder
• 1 tbsp parsley, finely chopped
• Juice of ½ a lemon
• 2 tbsp unsalted butter, for frying
• 2 tbsp vegetable oil, for frying

1. Prepare the Mixture:
   In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, parsley, and lemon juice. Be careful not to break up the crab meat too much.
2. Form the Crab Cakes:
   Divide the mixture into 6-8 portions and shape each into a patty, about ¾-inch thick. Place the patties on a tray and refrigerate for at least 30 minutes to firm up.
3. Heat the Pan:
   Heat the butter and vegetable oil in a large skillet over medium heat until hot but not smoking.
4. Cook the Crab Cakes:
   Gently place the crab cakes in the skillet and cook for 3-4 minutes on each side, or until golden brown and heated through. Avoid overcrowding the pan; cook in batches if necessary.
5. Serve:
   Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil. Serve warm with lemon wedges, tartar sauce, or your favorite dipping sauce.