Ingredients

The following ingredients have 10 Servings
  • 2 Tablespoons butter
  • 1/3 cup celery (finely chopped)
  • 1/3 cup yellow onion (finely chopped)
  • 1 large egg (lightly beaten)
  • 1/4 cup mayonnaise
  • 1 Tablespoon minced chives
  • 2 Tablespoons minced parsley
  • 1 Tablespoon dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons Old Bay Seasoning
  • 1/4 teaspoon Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 1 pound lump crabmeat (picked over for shells or cartilage)
  • 1 1/4 cups panko (Japanese breadcrumbs) (divided)
  • 3 Tablespoons extra virgin olive oil
  • lemon wedges and parsley (for garnish)

Instruction

  • Saute the chopped celery and onion in the butter until tender. Set aside to cool.
  • In a medium bowl, whisk all ingredients EXCEPT the crabmeat and panko.
  • Add celery and onion to the mixture.
  • Add the crabmeat; using your hands, mix in gently to blend.
  • Add 3/4 cup of panko. Mix well.
  • Using a 2-inch ice cream scoop, measure out 10 portions.
  • Shape the mixture into patties, about 1-inch thick.
  • Carefully dredge the crab cakes in the remaining panko crumbs.
  • Chill in the refrigerator for at least an hour.
  • Heat the oil in a large skillet over medium heat.
  • Fry the crab cakes a few at a time until golden on both sides, about 3 - 4 minutes per side.
  • Place on a platter and garnish with lemon and parsley.