Crab Cakes

¼ cup mayo

1 egg

2 teasp minced fresh parsley

½ teasp old bay seasoning

1 teasp Worcestershire sauce

1 teasp Dijon Mustard

1/3 cup plain breadcrumbs

1 lb lump crab meat

½ cup panko crumbs

½ cup veg oil

Mustard dipping sauce

¼ cup mayo

2 teasp Dijon mustard

2 teasp milk

½ teasp Worcestershire sauce

¼ teas old bay seasoning

Pinch of salt

Mix mayo, egg, parsley old bay seasoning Worcestershire sauce and Dijon together in a large bowl until smooth, stir in breadcrumbs, carefully fold in crab meat.

Pour the ½ cup panko crumbs on a plate, form 6 crab cakes with your hands, make them into patties that are about 3 inches in diameter and 1 inch thick. Press the patties down on the plate of panko to coat each side , chill on plate for 20 min, this will help the cakes hold together when they are cooked.

Preheat oven to 375/

Fry patties in ½ cup of veg oil over medium heat 3 min per side then in the oven for 8 – 10 min serve with dipping sauce on the side.