Pan-Seared Crab Cakes with Lemon

Steps

1. 1

   Whisk the mayonnaise, egg, mustard, Worcestershire, Old Bay, parsley and lemon zest in a large bowl until smooth.

2. 2

   Add the crab and crackers and fold gently with a spatula until just combined, keeping the lumps of crab as whole as you can.

3. 3

   Shape into 8 cakes about 3/4 inch thick and set them on a parchment-lined plate. Cover and refrigerate so they firm up and hold together in the pan.

4. 4

   Heat the butter and oil in a 12-inch nonstick or cast-iron skillet over medium heat until the butter foams. Add the cakes and cook without moving them until deep golden and crisp on the bottom.

5. 5

   Turn carefully with a thin spatula and cook the second side until golden and the centers reach 160°F on an instant-read thermometer.

6. 6

   Drain briefly on paper towels and serve hot with the lemon wedges.