Miami-style crab cakes inspired by Joe’s Stone Crab

1 lb

Jumbo lump crab meat

Large egg

1/4 cup

Mayonnaise

1 tsp

Worcestershire

1 tsp

Dijon Mustard

1/2 tsp

Paprika

1/2 cup

Panko bread crumbs

1 tbsp

Chopped parsley

Salt and Pepper

1/2 cup

Olive Oil

In a medium stainless steel bowl, add egg, mayo, parsley, Dijon, paprika, Panko and Worcestershire. Mix. Slowly and softly fold in crab, trying not to break up the light lumps. Season and form into 6 balls. Softly press down into cakes and chill for 15 minutes.
In a large pan on medium low heat add olive oil. Gently sauté the cakes until golden brown, softly flip and caramelize again.
Remove and serve with lemon wedge.