Name: Easy Crab Cakes with Panko
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Mayonnaise - ⅓ cup; Egg, beaten - 1 large; Dijon mustard - 2 tablespoons; Worcestershire sauce - 2 teaspoons; Hot sauce - ½ teaspoon; Kosher salt and ground black pepper to taste - ½ teaspoon; Cooked jumbo lump crabmeat, drained and picked over for shells - 1 pound; Panko bread crumbs - ¾ cup; Chopped fresh parsley - 2 tablespoons; Canola oil, or more as needed - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy Crab Cakes with Panko

1. Mayonnaise - ⅓ cup

2. Egg, beaten - 1 large

3. Dijon mustard - 2 tablespoons

4. Worcestershire sauce - 2 teaspoons

5. Hot sauce - ½ teaspoon

6. Kosher salt and ground black pepper to taste - ½ teaspoon

7. Cooked jumbo lump crabmeat, drained and picked over for shells - 1 pound

8. Panko bread crumbs - ¾ cup

9. Chopped fresh parsley - 2 tablespoons

10. Canola oil, or more as needed - 2 tablespoons

How to cook deliciously - Easy Crab Cakes with Panko

1. Stage

Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.

2. Stage

Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.

3. Stage

Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.