Classic Crab Cakes

14 ingredients
2 steps

Ingredients

  • 2/3 cup panko Japanese breadcrumbs divided
  • 1 tablespoon fresh flat leaf parsley minced
  • 2 tablespoons green onions finely chopped
  • 2 tablespoons canola mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon old bay seasoning
  • 1/2 teaspoon worcestershire sauce
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 large egg lightly beaten
  • 8 ounces lump crabmeat shell pieces removed
  • 1 tablespoon olive oil
  • 1 lemon quartered

Directions

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

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