Original Old Bay Crab Cakes

Ingredients:
1. 1 lb lump crab meat, checked for shells
2. 1/2 cup mayonnaise
3. 1 egg, beaten
4. 1 teaspoon Dijon mustard
5. 1 teaspoon Worcestershire sauce
6. 1 1/2 teaspoons Old Bay seasoning
7. 1/2 cup finely crushed saltine crackers or breadcrumbs
8. 1 tablespoon fresh parsley, chopped (optional)
9. Vegetable oil or butter, for frying

Directions:
Prepare the crab mixture:
1. In a medium bowl, mix together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley.
2. Gently fold in the crab meat and crushed crackers. Be careful not to overmix to keep the crab meat intact.
Form and chill the crab cakes:
3. Shape the mixture into 6 to 8 patties, about 1/2 inch thick.
4. Place the patties on a lined baking sheet and refrigerate for 30 minutes to firm them up.
Fry to golden perfection:
5. Heat a skillet over medium heat and add enough oil or butter to lightly coat the bottom.
6. Cook the crab cakes in batches for 3 to 4 minutes per side, until they are golden and cooked through.
Serve and enjoy:
7. Plate the warm crab cakes with lemon wedges, tartar sauce, or an extra sprinkle of Old Bay seasoning if desired.

Preparation Time: About 10 minutes
Chill Time: 30 minutes
Cooking Time: 8 minutes
Total Time: Approximately 48 minutes
Calories: Around 300 kcal
Servings: 6 to 8 crab cakes