Crab Cakes with Remoulade Sauce

In a large bowl, combine crab meat, mayonnaise, breadcrumbs, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and black pepper. Gently mix until well combined.

Form the mixture into 4-6 equal-sized patties, being careful not to break them apart.

Heat oil in a skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side until golden brown and cooked through.

Remove from skillet and drain on paper towels.

Serve hot with a side of remoulade sauce, garnished with chopped parsley and a sprinkle of paprika.