In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper. Gently mix everything together until well combined, being careful not to break up the crab meat too much.
If using, stir in the fresh parsley for added flavor and color.
2. Shape the crab cakes:
Once the mixture is well combined, form the mixture into small patties, about 1/2 to 1 inch thick, depending on your preference. You should be able to make about 8-10 crab cakes from this recipe.
3. Chill the crab cakes:
Place the shaped crab cakes on a plate or tray and refrigerate them for at least 30 minutes. Chilling helps them hold their shape while frying.
4. Cook the crab cakes:
Heat 2-3 tablespoons of vegetable oil (or butter) in a large skillet over medium heat. Once the oil is hot, add the crab cakes, being careful not to overcrowd the pan. You may need to cook them in batches.
Cook the crab cakes for about 3-4 minutes per side, or until golden brown and crispy on the outside. Gently flip them with a spatula, being careful not to break them apart.
5. Serve:
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.
Serve the crab cakes warm with lemon wedges and your choice of dipping sauce, such as tartar sauce, remoulade, or a simple garlic aioli
