Skillet crab cakes

Ingredients: ●      (2) 6 ounce cans of drained lump crab meat ●       ¼ cup mayonnaise ●       ⅔ cup panko bread crumbs ●       1 large egg, beaten ●       ¼ cup very finely chopped onion ●       1 tbsp dijon mustard ●       1 tsp worcestershire sauce ●       ½ tsp hot sauce ●       ¼ tsp salt ●       ¼ tsp black pepper ●       ½ tsp old bay seasoning ●       ½ tsp lemon zest ●       1 tbsp dried parsley (fresh works well too) ●       Canola oil for frying   Instructions: 1.      In a small mixing bowl, whisk together mayo, beaten egg, worcestershire sauce, hot sauce, and dijon mustard. 2.      In a separate mixing bowl, mix crab meat, panko bread crumbs, onion, parsley, salt, pepper, lemon zest, and old bay. ***Do not overmix, so that the crab meat clumps do not break. 3.      Fold in the wet mixture with the crab meat mixture until well combined. 4.      Form mixture into 4 crab cake patties. 5.      Heat your skillet over medium heat with about a ½ inch of canola oil. When your oil is hot (I like mine to be 325-350 degrees fahrenheit), add the crab cake patties. 6.      Fry the crab cake patties for 4-5 minutes on each side, then remove from the skillet to drain on a wire rack or plate with a paper towel. 7.      Serve with your favorite dipping sauce and enjoy!