Classic Crab Cakes
The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes. This light but filling seafood staple mainly relies on ingredients that are already in your fridge and pantry and comes together in less than half an hour. We've also included a salmon variation if you're not in the mood for crab.
Ingredients
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⅔ cup panko (Japanese breadcrumbs), divided
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1 tablespoon minced fresh flat-leaf parsley
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2 tablespoons finely chopped green onions
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2 tablespoons canola mayonnaise
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1 teaspoon lemon juice
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1 teaspoon Dijon mustard
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½ teaspoon Old Bay seasoning
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½ teaspoon Worcestershire sauce
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⅛ teaspoon kosher salt
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⅛ teaspoon ground red pepper
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1 large egg, lightly beaten
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8 ounces lump crabmeat, shell pieces removed
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1 tablespoon olive oil
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1 lemon, quartered
Description
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Combine 1/3 cup panko, parsley, green onion, mayonnaise, lemon juice mustard, Old Bay seasoning, Worcestershire, salt, pepper and egg in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in the remaining panko. Gently flatten balls to form 4 (4-inch) patties.
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Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
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