CLASSIC CRAB CAKES

Classic Crab Cakes image

Provided by Lynette !

Categories Seafood

Time 25m

Number Of Ingredients 14

2/3 c panko breadcrumbs, divided
1 Tbsp fresh flat-leaf parsley, minced
2 Tbsp green onions, finely chopped
2 Tbsp mayonnaise
1 tsp lemon juice
1 tsp dijon mustard
1/2 tsp old bay seasoning
1/2 tsp worcestershire sauce
1/8 tsp kosher salt
1/8 tsp ground red pepper
1 large egg, lightly beaten
8 oz lump crabmeat, shell pieces removed
1 Tbsp olive oil
1 lemon, quartered

Steps:

1. Combine 1/3 cup panko and the next 10 ingredients (through egg) in a large bowl, stirring well. Add the crab; stir gently just until combined.
2. Place the remaining panko in a shallow dish.
3. Using wet hands, shape the crab mixture into 4 equal balls. Coat the balls in panko. Gently flatten the balls to form 4 4-inch patties.
4. Heat a large nonstick skillet over medium-high heat. Add oil to the pan; swirl to coat. Add the patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.