Crab Cakes

1: Combine your wet ingredients in a bowl (mayo, egg, dijon, Worcestershire sauce, hot sauce) and mix well until smooth.

2: Combine your dry ingredients (crab, panko, parsley, salt, and pepper) and mix well.

3: Fold in the wet ingredients into the dry ingredients until all is evenly mixed.

4: Using a 1/2 cup measuring cup, measure out the crab cakes onto a parchment-lined sheet tray. Refrigerate for at least 30 minutes up to 1 hour.

5: Heat your skillet to medium-high heat and coat the bottom of the skillet with oil. Add the patties (in batches if necessary) until golden brown on each side (3-5 minutes per side).

6: Allow them to rest on a sheet rack so that any excess oil can drip off. Serve with lemon.