Traditional Crab Cakes (Skillet Version) You can’t go wrong with a classic. These pan-fried crab cakes are crispy on the outside and loaded with crabmeat on the inside. Total Time 30 minutes Servings 6 servings Ingredients Share 1 (8 oz) cup Chicken of the Sea® Lump Crab or any other Chicken of the Sea® Refrigerated Crab 2 large eggs, beaten 1/2 cup bread crumbs 1 Tablespoon chopped fresh parsley 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon seafood seasoning Oil, for frying Instructions Combine eggs, bread crumbs, parsley, mustard, Worcestershire sauce, and seafood seasoning. Gently fold crab into mixture.Scoop about 1/4 cup of filling and shape into flat patties. Pan fry in oil on medium heat until cooked and crispy on both sides. In this Recipe: Blue Swimming Crab – Lump