I found this recipe on Instagram and was pleased with the results. It has five ingredients plus salt and pepper. If you like Old Bay Seasoning, you can add some. I opted not too. From Sally’s Baking Recipes, “For the absolute best crab cake, I recommend using lump crab meat or a mix of lump crab meat and backfin meat. Lump crab meat guarantees those big, mouthwatering bites of crab.” Her crab cakes are baked. I pan fried these in a small amount of oil.

Ingredients:

1 pound of fresh, lump crab meat

1/3 cup mayonnaise

1/3 cup Panko bread crumbs

1 egg, beaten

1 Tablespoon chopped fresh dill or parsley

salt, pepper to taste

1 teaspoon lemon juice, plus more for serving (optional)

Procedure:

Whisk the egg, mayonnaise, parsley or dill, (lemon juice,) salt and pepper together in a large bowl. Place the crab meat on top, followed by the Panko. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up the crab meat.

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart.

Pan fry until brown on one side, flip gently, then pan fry on second side until browned.

Drizzle each with fresh lemon juice and serve warm.