Servings: 6-8

Ingredients:

  • 2 large eggs
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste
  • 1 pound cooked crab meat, flaked
  • 1/2 cup fresh breadcrumbs, more as needed
  • Panko breads crumbs
  • Half butter and oil for frying
  • Lemon wedges

Preparation:

  1. Beat the eggs in a medium-sized bowl.
  2. Add the parsley, mustard, Worcestershire, mayonnaise, lemon juice, salt and pepper; mix well to combine.
  3. Gently fold in the crab meat and fresh crumbs until well combined.
  4. Divide the mixture into 6 to 8 portions; flatten gently into thick patties.
  5. Lightly coat the top and bottom of each patty with panko crumbs.
  6. Refrigerate for 30 minutes before sautéeing to help the cakes hold together.
  7. Heat a nonstick over medium-high heat. Add enough butter and oil to generously cover the bottom.
  8. Add the crab cakes, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side.
  9. Remove from the pan and drain on a baking rack set on a baking sheet (cooked crab cakes may be kept warm in a 200° F oven while waiting for others to sauté).