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With crisp, golden shells that give way to a tender, sweet interior, these crab cakes feel like a luxurious treat reserved for fine dining. However, with just a handful of ingredients designed to let the succulent crab meat shine, you can create this restaurant-worthy dish in your own kitchen.

Serve it as appetizers for a cocktail party or as an impressive first course during a holiday dinner!

Makes about 8 servings

1/2 cup mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
1 pound cooked Dungeness crab, drained and picked over for shells
3/4 cup panko bread crumbs
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon Old Bay seasoning
1 whole shallot, chopped
2 tablespoons canola oil, plus more as needed for frying
kosher salt and ground black pepper to taste 

Whisk mayonnaise, egg, Dijon mustard, Worcestershire sauce, and hot sauce together in a small bowl. Season with salt and pepper.

Mix crab meat, panko, and parsley together in a medium-sized bowl. Gently fold in the mayonnaise mixture.

Form into 8 patties.

Heat the canola oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, about 3 to 5 minutes on each side. Transfer to a plate lined with paper towels.

Repeat with remaining patties, adding more oil as needed. 

Serve immediately.