Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.
Ingredients
- mayonnaise: 0.33333 cup
- egg: 1 piece (beaten)
- Dijon mustard: 2 Tbsp
- Worcestershire sauce: 2 tsp
- hot sauce: 0.5 tsp
- kosher salt and ground black pepper: (to taste)
- jumbo lump crabmeat, drained and picked over for shells: 1 pound (cooked)
- panko bread crumbs: 0.75 cup
- fresh parsley: 2 Tbsp (chopped)
- canola oil: 2 Tbsp (or more if needed)
Metric Conversion
Stages of cooking
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Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
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Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
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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.
