classic crab cakes

Name: Classic Crab Cakes
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 2/3 cup(s) panko breadcrumbs, divided; 1 tablespoon(s) fresh flat-leaf parsley, minced; 2 tablespoon(s) green onions, finely chopped; 2 tablespoon(s) mayonnaise; 1 teaspoon(s) lemon juice; 1 teaspoon(s) dijon mustard; 1/2 teaspoon(s) old bay seasoning; 1/2 teaspoon(s) worcestershire sauce; 1/8 teaspoon(s) kosher salt; 1/8 teaspoon(s) ground red pepper; 1 large egg, lightly beaten; 8 ounce(s) lump crabmeat, shell pieces removed; 1 tablespoon(s) olive oil; 1 - lemon, quartered

17 Pinches

Lynette C

Gulf Breeze, FL

Updated on Jan 23, 2016

Crab cakes that are full of crab! Just enough binder to hold them together. Fresh is best!!

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prep time 15 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

2/3 cup panko breadcrumbs, divided
1 tablespoon fresh flat-leaf parsley, minced
2 tablespoons green onions, finely chopped
2 tablespoons 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

How To Make classic crab cakes

Step 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.

Step 2

Place the remaining panko in a shallow dish.
Step 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.
Step 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.
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