01 Use Chesapeake Blue Crab jumbo lump crab meat
02 Purchase from a reputable seafood distributor
03 Buy fresh or frozen crab meat, not canned
04 Backfin meat will save money, but not good for crab cakes
05 Use crab meat within 2-3 days.
06 Check crab meat for shells
In a medium-sized mixing bowl, whisk together Old Bay seasoning, parsley, baking powder, dijon mustard, worcestershire sauce, tartar sauce, egg, and lemon.
Add the crab and panko bread crumbs. Combine and cover. Refrigerate for 30 minutes.
Preheat the oven to 425° F and form the crab mixture into 4 large, even sized balls. Place on a baking sheet and cook.
Serve your crab cakes with lemon wedges and Old Bay tartar sauce. Garnish with fresh parsley if desired.