Sweet, jumbo lump crab meat is the whole point here, folded gently with Dijon mustard, Worcestershire, a punch of Old Bay, and fresh parsley so every bite stays chunky rather than pasty. The patties chill until firm, then get seared in butter and oil until each side turns deep golden brown and crackly, with a tender, just-cooked center. That contrast — crisp crust, delicate interior — is what makes these feel like a restaurant-quality plate at home. A squeeze of lemon and a spoonful of tartar or remoulade on the side finishes them off perfectly. This one's a genuinely solid choice for a gluten free table, and it's easy to keep on repeat for seafood night.
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In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, hot sauce, parsley, salt, and pepper until smooth and combined.
Add the crab meat and breadcrumbs to the bowl. Using a rubber spatula or your hands, fold gently until just combined — work carefully to keep the large lumps of crab intact as much as possible.
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