Crab Shell Cakes

Ingredients

Crab meat

1 pound, fresh or canned, drained

Bread crumbs

1 cup, preferably panko for extra crunch

Eggs

2, large

Mayonnaise

1/3 cup

Dijon mustard

2 tablespoons

Worcestershire sauce

1 tablespoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Vegetable oil

1/4 cup, for frying

Lemon wedges

for serving (optional)

Instructions

1. In a large mixing bowl, gently combine the crab meat, bread crumbs, eggs, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper. Be careful not to break up the crab meat too much; you want to maintain some chunks for texture.
2. Once well combined, shape the mixture into patties resembling crab shells, about 1/2 inch thick.
3. Heat the vegetable oil in a large skillet over medium heat. Ensure the oil is hot enough by sprinkling a few breadcrumbs into the oil; they should sizzle immediately.
4. Carefully place the crab cakes in the skillet, cooking for about 4-5 minutes on each side, or until golden brown and crispy. You may need to cook them in batches to avoid overcrowding the pan.
5. Once cooked, transfer the crab cakes to a paper towel-lined plate to absorb excess oil.
6. Serve the crab shell cakes warm, garnished with lemon wedges and a side of tartar sauce or aioli for dipping.