1lb of jumbo lump crab meat
¾ cup of panko bread crumbs
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!