The Best crab cake recipe to try !

* 2 large eggs
* 2 tablespoons freshly chopped parsley
* 1 teaspoon dry mustard
* 1 teaspoon Worcestershire sauce
* 2 tablespoons mayonnaise
* 1 teaspoon fresh lemon juice
* Salt and pepper to taste
* 1 pound cooked crab meat, flaked
* 1/2 cup fresh breadcrumbs, more as needed
* Panko breads crumbs for dredging
* Half butter and oil for frying
* Lemon wedges
* Roasted Red Pepper Sauce with Capers and Dill (optional)

Beat the eggs in a medium-sized bowl. Add the parsley, mustard, Worcestershire, mayonnaise, lemon juice, salt and pepper; mix well to combine. Gently fold in the crab meat and fresh crumbs until well combined. (The mixture will be very moist. If it is wet, add a few more fresh breadcrumbs.) Divide the mixture into 6 to 8 portions; flatten gently into thick patties. (Packing the mixture into 1/3-cup measure for each cake will ensure even portions and yield seven cakes. For more or less cakes, use a slightly smaller or larger cup.) Lightly coat the top and bottom of each patty with panko crumbs. If possible, refrigerate for 30 minutes before sautéeing to help the cakes hold together. Heat a 12-inch skillet over medium-high heat. Add enough butter and oil to generously cover the bottom. Add the crab cakes, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. Remove from the pan and drain on a baking rack set on a baking sheet. The Best crab cake recipe is ready to serve immediately, with or without the Red Pepper Sauce or lemon wedges.