Easy Crab Cakes with Panko
Description
Easy crab cakes with panko make for a restaurant-quality meal you can prepare at home, served with lemon wedges, cocktail sauce, or tartar sauce and paired with a salad.
Ingredients
•
1/3 cup mayonnaise
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1 large egg, beaten
•
2 tablespoons Dijon mustard
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2 teaspoons Worcestershire sauce
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1/2 teaspoon hot sauce
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kosher salt and ground black pepper to taste
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1 pound cooked jumbo lump crabmeat, drained and picked over for shells
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3/4 cup panko bread crumbs
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2 tablespoons chopped fresh parsley
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2 tablespoons canola oil, or more as needed
Directions
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.