Ingredients: Makes 3-4 crab cakes
8 ounces lump crab meat (it’s important to use high-quality, lump crab meat)
1 egg, slightly beaten
2 tablespoons mayonnaise
1 teaspoon Dijon
1 teaspoon Worcestershire
Plus lemon juice, for drizzling (optional)
In a bowl, combine crab, egg, mayonnaise, Dijon, and Worcestershire. Shape into crab cakes about 3 inches in diameter, and refrigerate 30 minutes. In a large pan, heat cooking spray or olive oil on medium-low 1 minute. Cook crab cakes about 5-6 minutes per side. (For thinner crab cakes, cook 4-5 minutes per side). Drizzle with lemon juice and serve.