-
1
Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined.
-
2
Cover and refrigerate 30 minutes to blend the flavors.
-
3
Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined.
-
4
Add the panko and mix again.
-
5
Add the crab and mix, taking care not to crush the meat.
-
6
Shape the crab mixture into 8 patties, each about 3 inches in diameter.
-
7
Cover and refrigerate 15 to 30 minutes.
-
8
Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels.
-
9
Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking.
-
10
Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes.
-
11
Flip the cakes and continue cooking until golden, about 2 more minutes.
-
12
Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes.
-
13
Serve hot with the tartar sauce and lemon wedges.
-
14
Photograph by David Malosh
