These crab cakes are a delightful treat, featuring a crispy exterior and a tender, flavorful interior, paired with a tangy lemon aioli.
In a mixing bowl, whisk together the egg, parsley, Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon juice, mayonnaise, salt, and pepper.
Ensure the mixture is well combined for even seasoning.
Gently fold in the lump crab meat and breadcrumbs until just combined, being careful not to break up the crab meat.
Handle the crab meat gently to maintain its texture.
Shape the mixture into 8 equal-sized patties and coat them with additional breadcrumbs.
Chill the patties for 15 minutes to help them hold their shape during cooking.
Heat the vegetable oil in a frying pan over medium heat. Cook the crab cakes for 3-4 minutes on each side until golden brown.
Do not overcrowd the pan; cook in batches if necessary.
In a small bowl, mix together mayonnaise, lemon juice, and minced garlic to make the aioli.
Adjust the lemon juice to taste for desired tanginess.
Serve the crab cakes warm with a dollop of lemon aioli on the side.
Garnish with fresh parsley or lemon wedges for presentation.
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