Ingredients

• 16 ounces lump crab meat
• ½ cup Panko bread crumbs
• ¼ cup chopped parsley
• ¼ cup mayonnaise
• 1 egg
• ¼ teaspoons Old Bay seasoning
• 4 tablespoons unsalted butter or olive oil

Instructions

1. Combine all ingredients in a large bowl
2. Divide cake mixture into 8 individual portions. Shape into a ball before flattening slightly, creating a thick crab cake.
3. Place raw cakes on a parchment paper-lined baking sheet and refrigerate for one hour
4. In a large skillet over medium high heat, melt butter or heat oil. Add crab cakes and cook for 3-4 minutes per side, until golden brown and crispy.