1/2 onion, diced
1 Tbsp butter
1 egg
1/4 cup mayonnaise (or Miracle Whip)
2 Tbsp Dijon mustard
2 shakes Worcestershire sauce
3 shakes Tabasco or other hot sauce, or more to taste
1 tsp Old Bay Seasoning
1/2 tsp fresh ground black pepper
1-1/4 cups panko or breadcrumbs
1 lb fresh lump crab meat, picked over to remove any bits of shell
Olive oil for frying
In a small frying pan, sauté onion in butter until translucent. Remove from pan to a large bowl, and let the onions cool. Then, beat in the egg, mayo, mustard, Worcestershire, Tabasco, Old Bay, black pepper and panko. Fold in the crab meat. Form into 8 large patties, and place on a plate. Refrigerate for 30 minutes. Film the bottom of a large (12-inch) frying pan, and heat the oil over medium-low heat. Add the crab cakes and cook, without moving, 5 minutes or until the bottoms are brown. Then turn and cook the second side, 5 minutes or until brown. Remove from the pan and let drain on a plate covered with a paper towel, to remove excess oil. Serve hot, with tartar sauce.