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

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.