To a mixing bowl add the mayonnaise, mustard, worcestershire sauce, lemon juice, old bay, cajun seasoning, chopped parsley and egg. Whisk this together really well to combine.

Add in the crab meat and panko bread crumbs. Mix together everything to combine. Do this carefully so you don’t break up the crab meat too much.

Start forming the crab meat mixture into patties. There should be six patties in total, about ½ cup each. I like to place them on a baking sheet or cutting board and put them in the fridge for at least 2 hours. If you are pressed for time, put them in the freezer for 30 minutes to an hour. The patties need to cool to firm up so they don’t fall apart during the cooking process.

When ready to cook, heat a large skillet over medium heat with some frying oil. You don’t need too much, just enough to cover the bottom of the pan. Once the oil is hot, start frying the crab cakes for about 3 minutes per side or until they are crispy and golden. When I flip the patties, I like to add 1 tablespoon of butter into the pan as well, but this is optional.

Remove from the pan and serve hot. I like to serve with some remoulade sauce or tartar sauce. Eat and enjoy!