In a bowl, whisk together mayonnaise, egg, mustard, Worcestershire sauce, and lemon juice until smooth.
Stir in the seasoning and breadcrumbs.
Gently fold in the crab meat, keeping chunks intact. Avoid overmixing to maintain tender cakes.
Shaping the Crab Cakes
Form patties about 3 inches wide and 1 inch thick.
Place on a parchment-lined baking sheet.
Chill for at least 30 minutes to firm up before cooking.
Cooking Methods
Pan-Frying (classic restaurant style):
Heat a skillet with a little oil over medium heat.
Cook patties until golden brown on both sides.
Baking (lighter option):
Preheat oven and place crab cakes on a greased baking sheet.
Bake until heated through and lightly browned.
Optional: Broil briefly for extra color.
Perfect Texture Tips
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