Make the crab mixture:
In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, Old Bay, herbs, salt, and pepper. Mix gently to keep the crab meat chunky.
Form and chill:
Shape the mixture into small patties (about 8–10). Place on a tray, cover, and refrigerate for 30 minutes to help them hold their shape.
Coat and cook:
Lightly coat each crab cake with a bit of extra breadcrumbs. Heat oil in a frying pan over medium heat. Fry the crab cakes for 3–4 minutes per side, or until golden brown and crispy.
Drain and serve:
Place on a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges and your choice of dip (tartar sauce, aioli, or chilli mayo).
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