1
Place crabmeat in a strainer and squeeze out excess liquid.
2
In a medium sized mixing bowl, combine egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, hot sauce, garlic powder, paprika, and salt.
3
Add bell pepper, celery, green onion, and parsley to egg mixture.
4
Add in drained crabmeat and mix until evenly coated.
5
Gently fold cracker crumbs into mixture.
6
Cover and refrigerate for at least 30 minutes.
7
Using .33 cup of the mixture per serving, gently form patties.
8
Heat a large skillet on medium heat. Once warm, add olive oil to just coat pan.
9
Place crab cake in pan once oil starts to shimmer. Cook 5 minutes per side or until golden brown.
10
Remove crab cake from pan and place on plate lined with paper towel.
11
Serve piping hot with a wedge of lemon and tartar sauce to garnish.
