1lb of jumbo lump crab meat

¾ cup of panko bread crumbs

1 egg

1 teaspoon dried parsley flakes

2 teaspoons of Old Bay Seasoning

2 tablespoons of Mayonnaise

Juice of ½ lemon

¼ cup of canola oil


Mix together all ingredients well, and shape into desired sized crab cakes.  Set in the refrigerator for one hour, to set. Heat ¼ cup of canola oil in a sauce pan at medium-high heat, and add crab cakes, frying until golden brown on each side.  Usually about 5-6 minutes. Remove crab cakes and allow to rest on paper towels. Serve with lemon and your choice of cocktail or tartar sauce. Enjoy!