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Easy Crab Cakes with Panko
Easy Crab Cakes with Panko
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Homemade crab cakes with crispy panko breadcrumbs, served with zesty lemon wedges and your choice of cocktail or tartar sauce, perfect alongside a refreshing salad.
Ingredients:
  • 0.33333334326744 cup mayonnaise
  • 1 large egg, beaten
  • 2 teaspoons Worcestershire sauce
  • 0.5 teaspoon hot sauce
  • kosher salt and ground black pepper to taste
  • 1 pound cooked jumbo lump crabmeat, drained and picked over for shells
  • 0.75 cup panko bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons canola oil, or more as needed
Instructions:
  • In a small bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, and hot sauce. Season with salt and pepper to taste.
  • Combine crabmeat, panko, and parsley in a medium bowl. Carefully mix in the mayonnaise mixture, then shape the mixture into 8 patties.
  • Heat the oil in a skillet over medium-high heat until shimmering. Cook the patties in batches until beautifully golden and crispy, about 3 to 5 minutes per side. Place them on a paper towel-lined plate. Repeat with the remaining patties, adding more oil as necessary.

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