Homemade Crab Cakes

These moist, meaty, tangy, savory, perfectly cooked crab cakes will soon become your favorite, quick seafood dish to serve as an appetizer, a main course, or just to impress your friends and family!

• 16 ounces lump crab meat
• ⅓ cup mayo - I used reduced fat olive oil mayo
• 1 large egg - whisked
• 1 egg white - whisked
• 2 tablespoons dijon mustard
• 2 teaspoons worcestershire sauce
• ¼ teaspoon crushed red pepper flakes
• 1 cup panko bread crumbs
• 1 tablespoon fresh parsley - finely chopped
• 1 tablespoon fresh baby dill
• ½ teaspoon salt - or to taste
• ½ teaspoon coarsely cracked black pepper - or to taste (use only 1/8 teaspoon if using ground black pepper)
• olive oil
• tartar sauce/crab cake sauce - for serving