Combine and mix well… 

• 1 large egg
• 2 1/2 tablespoons mayonnaise 
• 1 1/2 teaspoons Dijon mustard 
• 1 teaspoon Worcestershire sauce
• 1 1/4 teaspoon Tony Chachere’s Creole seasoning (can be replaced with 1 teaspoon Old Bay seasoning plus 1/4 teaspoon salt)
• 1/4 cup finely diced red onion 
• 2 tablespoons finely chopped spinach (can be replaced with parsley)

Add and combine “gently”… 

• 1 pound lump crab meat
• 1/2 cup panko or breadcrumbs 

Shape into six crab cakes (about 1/2 cup each) and place on baking sheet that has been lined with aluminum foil. Cover with plastic wrap and refrigerate for at least 1 hour.

Preheat large pan over medium heat and coat with canola oil. Once hot, place crab cakes in pan and cook 4-5 minutes per side. 

Serve with tartar sauce and/or lemon wedge.