These maryland crab cakes are packed with flavor and delicious lump crab meat.
Combine egg, mayonnaise, dijon mustard, Worcestershire sauce, Old Bay Seasoning, salt, pepper, and parsley in bowl. Mix well.
Add the crab meat and the panko bread crumbs. Fold in gently with a rubber spatula.
Divide the mixture in 4, and form 4 patties about 1 inch thick. Place on a large plate, cover with plastic, and refrigerate for at least 1 hour to help them set.
Once the crab cakes have refrigerated, heat 2 tablespoons oil on a large non-stick skillet to medium heat. Cook each crab cake for about 3-5 minutes per side, until golden brown. Serve with tartar sauce and lemon wedges. If you want to make it a meal, just add a side salad!
Tartar sauce: combine all sauce ingredients in a bowl and mix well until smooth and even.