- 2 large eggs
- 2 tsp. Worcestershire sauce
- 1/3 cup mayonnaise
- 1/2 Tbsp. Dijon mustard
- 1 Tbsp. Old Bay seasoning
- 1/4 tsp. cayenne pepper
- 1/2 tsp. table salt
- 1/4 tsp. freshly ground pepper
- 1 lemon, zested, then cut into wedges for garnish
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. finely chopped fresh chives
- 1/3 cup chopped celery
- 2/3 cup panko breadcrumbs
- 1 lb. crab meat (lump preferred), drained and picked over

1. Make the panko mixture: In a medium bowl, beat the eggs with a whisk. Add the Worcestershire, mayonnaise, mustard, Old Bay Seasoning, cayenne, salt, freshly ground pepper, lemon zest, parsley, chives, celery, and panko to the egg mixture. Stir with a spoon until evenly combined.
2. Add crab meat: Add the crab meat and fold gently, taking care not to break up the pieces, until just incorporated.
3. Scoop out crab cakes: Using a 1/2 cup measuring cup, scoop the crab mixture into eight mounds on a baking sheet. Using wet hands, tidy the mounds into flat patties and refrigerate for 30 minutes to firm.
4. Bake crab cakes: While crab cakes chill, preheat oven to 375°F. Bake for 15-20 minutes on one side, then flip and continue baking an additional 10 minutes or until crab cakes are golden brown. Serve immediately with lemon wedges.

Recipe source: https://www.southernliving.com/baked-crab-cakes-7567377