Crab cakes are a showstopper. I used a mixture of lump and claw crab meat to keep the cost of the dish under control. Lump crab meat is very expensive. Also, don’t use a bunch of fillers like bell pepper, celery, and onion. They are called crab cakes for a reason.

Prepare the crab cakes. Combine the crab, panko, parsley, egg, Dijon mustard, Worcestershire Sauce, mayo, and hot sauce. Season with salt and black pepper and form into patties then place in the refrigerator for 1 hour to set.

Make the tartar sauce. Mix together 2 cups of mayo, 2 diced dill pickles, 1 tbsp of capers, the zest and juice of 1 lemon, dill, garlic powder, salt, and black pepper.

Pan fry the crab cakes in a neutral oil (avocado) for 5-6 minutes per side.

Serve with tartar sauce, a wedge of lemon, and top with chili crisp.