Ingredients
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⅔ cup panko (Japanese breadcrumbs), divided
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1 tablespoon minced fresh flat-leaf parsley
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2 tablespoons finely chopped green onions
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2 tablespoons canola mayonnaise
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1 teaspoon lemon juice
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1 teaspoon Dijon mustard
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½ teaspoon Old Bay seasoning
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½ teaspoon Worcestershire sauce
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⅛ teaspoon kosher salt
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⅛ teaspoon ground red pepper
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1 large egg, lightly beaten
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8 ounces lump crabmeat, shell pieces removed
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1 tablespoon olive oil
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1 lemon, quartered
Directions
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Combine 1/3 cup panko, parsley, green onion, mayonnaise, lemon juice mustard, Old Bay seasoning, Worcestershire, salt, pepper and egg in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in the remaining panko. Gently flatten balls to form 4 (4-inch) patties.
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Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
