Name: Classic Crab Cakes
Yield: 4
Ingredients: 1 1/3 cup panko (Japanese breadcrumbs), divided; 2 tablespoons minced fresh flat-leaf parsley (or 2 tsp flakes); 1/4 cup mayonnaise; 2 teaspoons lemon juice; 1 teaspoon Old Bay seasoning; 1 tablespoon Worcestershire sauce; 1/4 teaspoon kosher salt; 1/4 teaspoon ground red pepper; 2 large eggs, lightly beaten; 1 lb lump crab meat, shell pieces removed; 2 tablespoons olive oil

Classic Crab Cakes

Tags: Dinner New England Seafood

Yield: 4

Ingredients

1 1/3 cup panko (Japanese breadcrumbs), divided
2 tablespoons minced fresh flat-leaf parsley (or 2 tsp flakes)
1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon Old Bay seasoning
1 tablespoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
2 large eggs, lightly beaten
1 lb lump crab meat, shell pieces removed
2 tablespoons olive oil

Steps

Combine 2/3 cup panko and next 10 ingredients (through eggs) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 2/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 8 equal balls. Coat balls in panko. Gently flatten balls to form 8 (4-inch) patties.
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. Do this in two batches if necessary.

Notes

Can substitute an equal amount of salmon for crab to make salmon patties.