Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::4
Yield::8 crab cakes
Ingredients
⅓ cup mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon hot sauce
kosher salt and ground black pepper to taste
1 pound cooked jumbo lump crabmeat, drained and picked over for shells
¾ cup panko bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons canola oil, or more as needed
Directions
Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
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.
Cook's Note:
You may substitute crushed saltine crackers for the panko bread crumbs.