Blue Swimmer Crab Cakes

For the Crab Cakes:
- 500g blue swimmer crab meat
- 1 large egg
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (optional)
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning (or your favourite seafood seasoning)
- 1/4 cup finely chopped spring onion (green part only)
- 1/4 cup finely chopped fresh parsley
- 1/2 cup panko breadcrumbs
- Salt and pepper, to taste
- 2-3 tablespoons unsalted butter or vegetable oil, for frying
For Serving:
- Lemon wedges
- Tartar sauce or your favourite dipping sauce

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.

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