Ingredients

The following ingredients have 9 Servings
  • 1 pound lump crab meat (picked through for shells)
  • 2 green onions thinly sliced
  • 1/4 cup minced fresh parsley
  • 3/4 cup panko breadcrumbs
  • 1 egg lightly beaten
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Garlic salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Canola oil
  • 1 tablespoon butter

Instruction

  • In a large mixing bowl, combine all ingredients except oil and butter. Stir to combine and then with your hands, form patties. Use an ice cream scoop for easy portioning. Flatten them into ½” patties. (Should make about 8-10 patties)
  • Refrigerate the patties for 30 minutes.
  • Heat the butter and oil in a large skillet over medium-medium low heat. Add some of the patties to the hot skillet (don’t crowd the pan - you want at least an inch between patties). If it seems like the patties are browning too quickly, reduce the heat. Cook 3-4 minutes per side, or until golden and crispy on both sides. Transfer to a paper towel lined plate to drain. Repeat until all patties are cooked through.
  • Serve with homemade tartar sauce and lemon wedges on the side.