Ingredients

• 0.33 cups panko bread crumbs
• 1 large egg , beaten
• 3 tablespoons chopped fresh parsley
• 2 tablespoons mayonnaise
• 2 teaspoons seafood seasoning , such as Old Bay®
• 1 teaspoon yellow mustard
• 0.5 pounds cooked lump crabmeat , drained
• 0.25 cups panko bread crumbs , or as needed
• 2 tablespoons coconut oil

Instructions

1. 1 Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
2. 2 Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
3. 3 While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
4. 4 Serve crab cakes with sauce on the side.

Nutrition per serving