In a medium bowl, wisk: mayo, egg, dijon mustard, worcestershire sauce, season salt and Panko breadcrumbs until all ingredients are mixed well.
Gently fold in lump crab with a spoon until well combined but do not overmix.
Place bowl covered in the fridge to chill for at least 10 minutes.
In a medium skillet (we used our favorite @AlwaysPan from @OurPlace), heat over medium heat. Drizzle EVOO to lightly cover the bottom of the pan.
Form the ~7 (2oz each) crab cakes on a plate. Gently transfer one at a time to the pan. We were able to pan fry 3 crab cakes at a time to allow separation while cooking. Pan fry the crab cakes for 5 minutes, then flip and pan fry for an addition 5 minutes or until the crab cakes are fully cooked and golden on each side. Squeeze lemon juice and diced chives over each crab cake to finish. Enjoy!
3 servings
2