Crab Cakes

By Kitchen Sanctuary · 25 min

Ingredients

Instructions

1. In a large bowl, mix the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, black pepper and parsley with a fork or whisk.
2. Add the crab meat and panko and gently fold together, keeping the lumps of crab as whole as possible. If the mixture is too wet to shape, stir in a little more panko.
3. Line a baking sheet with non-stick parchment.
4. Shape the mixture into 16 small patties on the sheet. Scoop with a cookie scoop or small ladle, then press into shape with your hands.
5. Cover the tray with cling film and refrigerate for 1 hour to firm up.
6. Heat 1.5 tbsp of oil in a large frying pan over medium heat.
7. Add half the patties and cook for 6 to 7 minutes, turning once, until golden brown and cooked through.
8. Transfer the cooked patties to a warm plate and keep them in a low oven while you cook the second batch.
9. Add the remaining 1.5 tbsp oil to the pan, then cook the remaining patties for 6 to 7 minutes, turning once, until golden brown and cooked through.
10. Serve with lemon wedges and tartare sauce, garlic mayo or hot mayo, if you like.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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