INGREDIENTS
1 tbsp
Flat-leaf parsley
1
Lemon
1
Egg, large
1 1/2 tsp
Dijon mustard
1 tsp
Lemon juice, fresh
1/4 cup
Mayonnaise
1/2 tsp
Worcestershire sauce
1 tsp
Old bay seasoning
1/4 tsp
Salt
1 tbsp
Olive oil
1 cup
Breadcrumbs
1/4 cup
Panko breadcrumbs
2 tbsp
Butter, unsalted
1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized