Recipe Name:

Crab Cakes

Category:

Appetizer

Notes:

Good Housekeeping

Ingredients:

1/3C mayo
1 large egg
2T Dijon mustard
1 tsp Worcestershire
1/4 - 1/2tsp Tabasco
2 scallions, finely chopped
2T flat leaf parsley, finely chopped
2 tsp grated lemon zest
2 - 8oz containers lump crab meat, picked through for shells
1/2 C Panko crumbs
1 T olive oil
1T unsalted butter

Directions:

In med bowl whisk together mayo, egg, mustard, Worcestershire, and tabasco.
Stir in scallions, parsley and lemon zest. Add crab and panko and mix to combine. Cover and refrigerate 1 hr.
Shape crab mix into 8 one inch thick cakes. Heat oil and butter together in large nonstick skillet on medium. Cook cakes in batches until golden brown and heated through (3 - 4 min per side). Add more oil as necessary.