Baltimore Crab Cakes

Place the lump crab meat in a large mixing bowl. Be sure to check for any shell pieces and remove them. Gently break up any large lumps, but keep the crab meat in large pieces for a tender texture.
Make the Crab Cake Mixture:

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
Add the egg and fresh parsley to the mayo mixture and stir until fully combined.
Gently fold the wet ingredients into the crab meat. Be careful not to break up the crab too much. The mixture should hold together but not be overly sticky. If the mixture seems too wet, add breadcrumbs until you reach the right consistency.
Form the Crab Cakes:

Divide the crab mixture into about 6-8 portions, depending on the size of the cakes you prefer.
Gently form each portion into a round patty, about 1-inch thick. Place the formed crab cakes on a plate or tray lined with parchment paper.
Cook the Crab Cakes:

Heat the vegetable oil or butter in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes in the pan. Cook in batches if necessary, ensuring not to crowd the pan.
Fry the crab cakes for about 3-4 minutes per side, or until they are golden brown and crispy on the outside and heated through.
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil.
Serve:

Serve the crab cakes hot with lemon wedges and tartar sauce on the side. They are also delicious served over a simple salad or with coleslaw and fries.
Serving and Storage Tips: