3/4cupbread crumbs, gluten-free of course! Aleia's, Ian's, Schar, all make good bread crumbs. Use plain, not Italian.
2tbspItalian parsley, chopped fine
Kosher salt and ground pepper to taste
lemom, for garnish
The Process
Mise en Place
Gather all your ingredients. Pick through the crab and remove any shells you find.
Measure out the mayo, Dijon, Worcestershire, Old Bay, and bread crumbs. Finely chop the parsley. Beat the egg.
Mix
In a small bowl, whisk together the mayo, egg, dijon, Old Bay, and Worcestershire.
In a medium bowl, stir together the crab, bread crumbs and parsley.
Fold the wet mixture into the crab mixture.
Form and Cook the Cakes
Form the crab mixture into 12 patties. Heat the sunflower oil in a heavy skillet over medium-high heat. Add the cakes but do not crowd the pan. You will need to cook the crab cakes in two to three batches depending on the size of your pan.
Cook until golden and crispy on one side, flip and cook until the other side is golden and crispy. Remove from the pan and place on a paper towel to absorb some of the oil. Sprinkle with Kosher salt, and lemon. Cook the next batch of cakes.
Serve
Serve with remoulade, tartar or cocktail sauce (or all three!).