Instructions:
- Prepare the Crab Cake Mixture:
- In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce (if using), lemon juice, and Old Bay seasoning until well combined.
- Gently fold in the blue swimmer crab meat, spring onion, parsley, and panko breadcrumbs. Season with salt and pepper to taste.
- Carefully mix until just combined, ensuring the crab meat remains intact.
- Shape the Crab Cakes:
- Divide the mixture into 8 portions and shape each into a patty, about 2.5 cm (1 inch) thick. If the mixture is too loose, you can add a bit more panko breadcrumbs to help bind it.
- Chill the Crab Cakes:
- Place the formed crab cakes on a baking sheet or plate and refrigerate for at least 20 minutes. This helps them firm up and hold their shape during cooking.
- Cook the Crab Cakes:
- In a large skillet, heat the butter or vegetable oil over medium heat. Once hot, add the crab cakes to the pan, being careful not to overcrowd them.
- Cook the crab cakes for about 3-4 minutes per side, or until they are golden brown and heated through. If necessary, cook in batches and add more butter or oil as needed.
- Serve:
- Serve the crab cakes hot with lemon wedges and your favourite dipping sauce on the side.
These crab cakes will be rich and flavourful, perfect for a light meal or as part of a seafood platter.