1 large egg
2 and a half tablespoons mayonnaise
1 and a half teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
one fourth teaspoon salt
one fourth cup finely diced celery
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
half cup panko
1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat-be sure to check the meat for any hard and sharp cartilage and panko, gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes-about half a cup each and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.