Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.
Ingredients
- 0.33 cups mayonnaise
- 1 large egg , beaten
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 0.5 teaspoons hot sauce
- kosher salt and ground black pepper to taste
- 1 pound cooked jumbo lump crabmeat , drained and picked over for shells
- 0.75 cups panko bread crumbs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons canola oil , or more as needed
Instructions
-
1
Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
-
2
Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
-
3
Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.
Nutrition Facts
Per serving
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